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Shikha la mode

Eating Life to its Fullest in San Francisco, CA.

Home » Recipes » Breakfast » Pancakes & Waffles » Recipe: Cast Iron Baked Pancake

March 19, 2020

Recipe: Cast Iron Baked Pancake

cast iron baked pancake

Another day without all-purpose flour! But it’s okay cuz I got this cast iron baked pancake for you that doesn’t need it.

One benefit of staying at home with limited pantry items is that I can get creative with what I got. In a normal world, I eat breakfast at work, which is a quick yogurt/granola situation and half a cup of garbage coffee (sorry, work, but it’s really not good).

In a WFH world, we’re making larger, healthier breakfasts simply because we can. We love pancakes, but a weekday is still a weekday, aka we got meetings to prep for. So I made this one bowl, cast iron baked pancake.

Since my WFH world doesn’t include AP flour right now (can y’all stop taking it all?!), I made this with equal parts almond flour, which adds a lovely nuttiness, and semolina, which adds texture. You can also sub with AP flour, or experiment with whatever alt-flours you got. Pop in the oven, and in less than 15 minutes, you got breakfast. And yes, even in the near-apocalypse, I did do a powdered sugar finish because it’s always worth being fancy, even if it’s just for yourself.

Pro tip: Keep your milk and eggs at room temperature for a puffier pancake. The photo is with chilled ingredients, which creates a chewier texture. Your choice!

cast iron skillet pancake breakfast spread

 

Cast Iron Baked Pancake

Created by Shikha on March 19, 2020

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  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 13m
  • Serves: 4
  • Yield: 1 pancake

Ingredients

  • 1/2 cup milk or heavy cream
  • 3 eggs
  • 1/3 cup semolina
  • 1/3 cup almond meal
  • Pinch salt
  • Pinch sugar
  • Pinch nutmeg
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat oven to 450 degrees.
  2. Whisk all ingredients together except the butter.
  3. Put butter in cast iron skillet and put skillet in the oven to melt the butter. Once butter is melted, remove skillet and swirl around so bottom and sides are evenly coated.
  4. Pour in batter and immediately return to the oven. cook for 11-13 minutes until puffed up and golden. Serve with powdered sugar and syrup.
  • Print

Filed Under: Pancakes & Waffles Tagged With: Breakfast, breakfast baking, cast iron skillet, Pancake, Recipe

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About

Shikha here - a pastry chef, runner, and writer based in San Francisco. I've worked in several Michelin-starred restaurants and blasted a lot of hip hop during prep service. Now I develop recipes, write, run races, and teach classes so you too can eat life to its fullest.

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