Puffed Pancake with Cardamom
Sometimes I like to saute slices fruits in the melted butter before adding the batter. In the summer, try plums or peaches. In the fall, go for apples or pears. If you don’t have chickens of your own, please kindly purchase free-range eggs because the best eggs come from happy hens—and that’s a fact!
Ingredients
- 4 large free-range eggs (or 7 bantam eggs)
- ¾ cup milk
- ¾ all-purpose flour
- 1 cardamom pod, seeds removed and crushed, or ½ tsp. ground cardamom
- ½ tsp. salt
- 3 to 4 Tbsp. butter
- Honey, preferably local
- Flaked sea salt
Instructions
- Preheat oven to 425°F. Place a 12-inch cast iron skillet in the oven as it heats.
- Meanwhile, whisk eggs in a medium bowl. Whisk in milk. Add flour, cardamom, and the ½ tsp. salt. Whisk just until combined(batter should be lumpy at this point).
- When oven is preheated, add butter to skillet.When butter is melted, remove skillet from oven and place over medium-high heat. Re-whisk the batter (it will still have a few lumps) and pour into the skillet, using a rubber spatula to get every last bit. Remove skillet from heat and return to the oven.
- Bake 22 to 25 minutes or until puffed and edges are browned. Drizzle with honey and sprinkle with sea salt to taste. Serve immediately.
Tried this recipe?Let us know how it was!