I make this recipe in my 15 inch cast iron skillet. It is huge! Enough for a hearty breakfast for my family of 6. It can easily be cut in half for a 12 inch skillet.
Ingredients:
6 tablespoons butter
2 1/2 cups flour
14 eggs
2 1/2 cups milk
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup brown sugar
Cinnamon whipped cream:
1 cup heavy cream
1/2 teaspoon almond extract
1 teaspoon cinnamon
2 tablespoons powdered sugar
Heat the oven to 400 degrees with the cast iron skillet inside. Add all ingredients except the butter to a blender and mix until smooth. Add butter to the skillet in the oven. Once the butter is melted swirl it around to coat the whole pan. Pour the batter into the pan. Bake for 25 minutes or until golden brown and very puffy. Serve with peaches, cinnamon whipped cream and maple syrup.
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