Puff pancake

This is a great way to season a new cast iron pan (or recondition an old one); just make this every day in the same pan for a week or two. We used to make this when we lived on Brown Street.

Preheat the oven to 450 and put your cast iron skillet in the oven to heat.


  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup milk
  • dash of salt
  • 4 tablespoons of butter

Beat the eggs, flour, milk, and salt together in a bowl mixing them all together at once. Use a whisk; the more air you beat into the batter, the higher the pancake will puff.

When the oven is hot, toss the butter into the skillet and let it melt. Pour the batter into the skillet and return it to the oven. Bake for 12 to 15 minutes until the pancake is puffed and golden. You may top it with syrup or with fruit of your choice and a dusting of confectioner’s sugar.

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