A 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