It’s Monday, they can be tough, so treat yourself to this delicious breakfast and start the week off right. Although, these are pancakes they look very much like a large Yorkshire pudding and like a Yorkshire pudding they need to be eaten straight from the oven as they do begin to deflate the longer they are out of the oven. These delicious aerated pancakes aren’t difficult to make and have a very American diner style breakfast feel about them. It is in this fashion I like to eat them with crispy bacon, poached eggs and maple syrup. But you could have them sprinkled with caster sugar and a squeeze of lemon juice as is traditional or try with berries and a good dusting of icing sugar. Don’t worry if your pancakes have puffed up in the centre and there is no hollow to fill with whatever goodness you want. When this happens, you will find when you remove them from the oven that the hollow is on the underside so simply flip over. Kids love these and they make a great afternoon treat as well served with cream or ice cream, some chopped fresh berries and a drizzled with chocolate sauce.
AuthordanieldiverCategoryBreakfastDietVegetarianA super aerated pancake that at first glance may be mistaken for a giant Yorkshire pudding. These gorgeous pancakes just like all other pancakes lend themselves well to so many accompaniments. Whether that be simply dusted with icing sugar, crispy bacon, maple syrup, fresh berries, or eggs its delicious.
Note: it is extremely important that ingredients are at room temperature prior to cooking or you simply won't get enough rise.
Turn oven to 220°C / 200°C fan. Place 2 x 6" cast iron pans into the oven to warm as the oven comes to temperature.
It is very important that your ingredients are at room temperature. Begin by cracking the egg into a large bowl and whisk until frothy.
Add the milk, sugar and vanilla and whisk again for a moment until frothy again.
Combine the flour and salt into another small bowl and whisk into the batter. Set aside while you prepare the pans.
Retrieve the hot pans from the oven divide the butter between the two pans and swirl to completely coat the pans.
Pour the batter into the hot pans and carefully transfer to the hot oven for 18 - 20 minutes until puffed up and golden brown. The pancakes will begin to deflate shortly after coming out of the oven so be prepared to serve straight away. Simply dust with icing sugar and fill the hollow with some fresh berries or whatever you desire.
Ensure oven has been preheated and batter is poured into a hot pan or these will not puff up as they should
Ingredients
Directions
Turn oven to 220°C / 200°C fan. Place 2 x 6" cast iron pans into the oven to warm as the oven comes to temperature.
It is very important that your ingredients are at room temperature. Begin by cracking the egg into a large bowl and whisk until frothy.
Add the milk, sugar and vanilla and whisk again for a moment until frothy again.
Combine the flour and salt into another small bowl and whisk into the batter. Set aside while you prepare the pans.
Retrieve the hot pans from the oven divide the butter between the two pans and swirl to completely coat the pans.
Pour the batter into the hot pans and carefully transfer to the hot oven for 18 - 20 minutes until puffed up and golden brown. The pancakes will begin to deflate shortly after coming out of the oven so be prepared to serve straight away. Simply dust with icing sugar and fill the hollow with some fresh berries or whatever you desire.
Ensure oven has been preheated and batter is poured into a hot pan or these will not puff up as they should