Tuesday, January 6, 2015

Skillet Cake

I created this quick skillet  (pan)cake in an effort to not stand at the stove flipping individual pancakes in the morning. We needed a quick healthy alternative to standard flapjacks- which are still our favorite. This is not like a flapjack, more like a cross between a quick bread and a german pancake. But, you can slather it with butter and maple syrup. It is warm and wholesome in the morning, or for a snack. Its currently on rotation at our house about once a week.
I use various combinations of the grains I have on hand. Even making it gluten free once or twice. 

1 cup of flour 
( if you use all purpose you will get a fluffy but rather tasteless cake. My favorite is 1/2 cup all purpose, 1/2 cup fresh ground whole wheat or buckwheat, or a combination of the two. Sorghum also works well in this recipe.)
4 eggs
1 cup of milk
1tbsp baking powder 
pinch of salt
2 tbsp butter

Set oven to 400. Place your skillet on the middle rack with the butter to melt as the oven warms. My skillet is pretty big! You could use a 9x11 cake or casserole dish. 
Whisk together the eggs and add milk, then the pinch of salt. Sift in your flour and stir until well blended. 
Place in the preheated oven, and cook for about 10 mins or until the top is slightly golden and the center feels firm. You don't need to let it cool before serving. The cake is dense and slightly spongy. Top with a fat pat of butter and maple syrup or fruit or jam. 

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