Level: | Easy |
Total: | 45 min |
Prep: | 15 min |
Cook: | 30 min |
Yield: | 4 servings |
Ingredients
- 3 large eggs
- 1/2 teaspoon fine salt
- 3 tablespoons sugar
- 1 cup milk, warmed
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 cup unbleached all-purpose flour
- 2 teaspoons vegetable shortening
- Confectioners’ sugar
- Marinated Berries or Glazed Apples and Pears, recipes follow
- Serving suggestion: Maple syrup
- 2 tablespoons sugar
- 1 vanilla bean, split lengthwise, and seeds scraped out with a knife and reserved
- 1 vanilla bean, split lengthwise, and seeds scraped out with a knife and reserved
- Grated zest of 1/2 lemon
- Grated zest of 1/2 orange
- 1 cup water
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1/2 pint raspberries
- 1/2 pint blueberries, rinsed
- 1/2 pint strawberries, rinsed, tops trimmed, halved or quartered, if large
- 3 small Granny Smith apples or other tart baking apple (about 1 1/4 pounds)
- 3 Bosc pears (about 1 1/4 pounds)
- Juice of 1 lemon
- 1/4 cup unsalted butter
- Grated zest of 2 oranges, plus their juice
- Two 3-inch-long cinnamon sticks
- 2 tablespoons Calvados, Apple Jack, or brandy (optional)
Instructions
- Preheat the oven to 425 degrees F.
- In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and butter. Whisk in the flour to make a smooth batter. Set aside.
- Heat a well-seasoned 10-inch cast-iron skillet in the oven for 10 minutes. Remove and brush the inside with the shortening. Pour in the batter and bake for 15 minutes.
- Lower the oven to 350 degrees F. and continue baking until puffed and golden brown, about 13 to 15 minutes more. Run a knife around the edge of the skillet. Sift the confectioners’ sugar over the pancake. Serve immediately in the skillet with maple syrup, marinated berries, or glazed apples and pears.
- In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.
- Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl, toss the fruit with the lemon juice.
- Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.
Nutrition Facts
Serving Size | 1 of 4 servings |
Calories | 823 |
Total Fat | 26 g |
Saturated Fat | 14 g |
Carbohydrates | 132 g |
Dietary Fiber | 16 g |
Sugar | 83 g |
Protein | 13 g |
Cholesterol | 191 mg |
Sodium | 384 mg |
Reviews
Took a photo but not where to post it. I’d probably make it for a guest as it is very impressive. I did like the berry mixture quite a bit.
Be sure your iron skillet is flaming HOT, use vegetable shortening, and pour the batter quickly. Reminds me of making Yorkshire Pudding. Very similar procedure.
I followed the recipe exactly and it ended up being a huge puffy pancake that easily rose 4 inches above the side of the cast iron skillet. I did notice it looking done earlier than the time indicated so I pulled it out of the oven after just a few minutes at 350 degrees, so 15 minutes at 450 and about 3 minutes at 350 about 18 total. The edges were looking dark and I didn’t want them to burn. After tasting it we decided that that was just the right time to get it out of the oven.