Skillet Almond Pancake
This is one of those recipes that makes it look like you worked all morning but it was done in a flash. No one needs to know that you only spent 5 minutes gathering and mixing the ingredients and about 18 minutes to bake. The outcome? A huge, fluffy pancake with crunchy edges that taste like an almond married a lemon if that even makes sense.
In this house, everybody seems to have their favorite way of enjoying this pancake. Toppings range from maple syrup to nutella and even ice cream. I like it with fresh berries, sliced almonds and fresh whipped cream. This is a really beautiful and delicious way to introduce something new to your family, using ingredients you may already have in your pantry.
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⅓ cup plus 1 tablespoon all-purpose flour
1 pinch of salt
2 tablespoons sugar
⅓ cup whole milk
½ teaspoon almond or vanilla extract
2 large eggs
1 tablespoon lemon zest
1 tablespoon melted butter
1 tablespoon butter
Preheat the oven to 425˚F.
In a bowl, whisk together the flour, salt and sugar. In a separate bowl, whisk together the milk, almond or vanilla extract, eggs and lemon zest.
Add the liquid ingredients to the dry ingredients and whisk well until smooth. Stir in the melted butter and set aside.
Using a 9” cast iron skillet, melt the butter and coat the skillet well, including the sides. Turn the heat off.
Pour the batter into the skillet and bake in the preheated oven for 18 to 20 minutes or until puffed and golden. Remove from the oven, top with powdered sugar, whipped cream, berries and almonds. Serve immediately.
The pancake collapses pretty quickly so be sure to enjoy it right away.
By Najwa Kronfel
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