Skillet Pancake
- Makes4 servings
- Cook Time35 minutes
- 2
At Anea Café in Tokyo, we tasted a pancake that was a deep-golden, saucer-sized, inch-thick disk resembling skillet cornbread. Toppings included whipped cream, ice cream and butter, along with a generous drizzle of syrup. We were unsure of whether we were enjoying breakfast or dessert, but were smitten with the crispy exterior that contrasted the cakey interior and rich, buttery flavor. This recipe is our attempt to re-create that pancake. A combination of rice and all-purpose flours delivers a delicately crisp crust and gives the crumb a pleasant chew without weighing down its texture. If you like, garnish with fresh berries. You will need an oven-safe 10-inch skillet for this recipe; cast iron is a good option, but keep in mind that its weight may make inverting the pancake a little tricky.
Don’t use eggs and milk straight from the refrigerator. These ingredients should be room temperature before making the batter. If they’re cold, they will cause the butter to solidify into globules.
Step 1
Heat the oven to 425°F with a rack in the lower-middle position. In a large bowl, whisk together both flours, the sugar, baking powder, baking soda and salt. In a medium bowl, whisk the eggs, milk, lemon juice, melted butter and vanilla. Gently whisk the egg mixture into the dry ingredients just until evenly moistened and the mixture forms a lumpy batter.
Step 2
In a 10-inch oven-safe skillet over medium, melt the remaining 1 tablespoon butter. Cook, swirling to coat the surface and sides, until the milk solids are light golden brown. Pour the batter into the center of the skillet; reduce to medium-low (or low, if your burners run hot) and cook, uncovered, 1 minute; the edges of the batter will begin to sizzle and set.
Step 3
Transfer the skillet to the oven. Bake until the outer edges of the pancake are deep golden brown and the center is lightly golden, about 15 minutes. Remove the skillet from the oven (the handle will be hot). Carefully invert the pancake onto a platter, then let cool at least a few minutes. Serve warm or at room temperature, cut into wedges.
