Servings 4 servings
Ingredients
- 3 eggs, at room temperature
- 3/4 cup milk, at room temperature
- 3/4 cup all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
- 2 Tablespoons unsalted butter
- 1/3 cup chopped pecans
- Confectioners sugar, for serving
- Maple syrup, for serving
Equipment:
- 12- inch cast iron skillet or nonstick sauté pan
Instructions
- Preheat the oven to 425ºF.
- Combine the eggs, milk, flour, sugar, vanilla, cinnamon, ginger, nutmeg, cloves and salt in a blender. Purée until smooth.
- Add the butter to the cast iron skillet then place it in the oven until the butter is melted, about 3 minutes. Remove the skillet from the oven then immediately pour the batter over the butter and return the skillet to the oven. Bake the pancake for 20 to 25 minutes until it's golden brown and puffed around the edges.
- Remove the pancake from the oven and top it with the chopped pecans, a dusting of confectioners sugar and syrup.
Kelly's Notes:
- The pancake will deflate quickly once it's removed from the oven, so it's best to enjoy it immediately.
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