Skillet-Baked Pancake
If you are used to flat pancakes, the puffy appearance of this pancake might be a surprise when it comes out of the oven. Don’t be alarmed if the pancake collapses before you cut it into servings—this is normal. Deflation of the pancake creates a creamy, pudding-like center. You can top this golden beauty with fruit, a drizzle of syrup, or a dollop of whipped topping.
Makes
Serving size
Ingredients
2 eggs
½ cup unsweetened rice milk
½ cup all-purpose flour
¼ teaspoon ground cinnamon
A pinch of ground nutmeg
Cooking spray, for greasing the skillet
Instructions
- Preheat the oven to 450°F.
- In a medium bowl, whisk together the eggs and rice milk.
- Stir in the flour, cinnamon, and nutmeg until blended but still slightly lumpy, but do not overmix.
- Spray a 9-inch ovenproof skillet with cooking spray and place the skillet in the preheated oven for 5 minutes.
- Remove the skillet carefully and pour the pancake batter into the skillet.
- Return the skillet to the oven and bake the pancake for about 20 minutes or until it is puffed up and crispy on the edges.
- Cut the pancake into halves to serve.
Cooking Tip
Check out this ‘Homemade Rice Milk‘ recipe. If you need additional protein in this dish, whisk in an extra egg white. There will be no change in texture or taste.
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