Skillet Puff Pancake

I may at last have found a pancake recipe that is foolproof for those mornings when I'm tired and prone to grabbing baking soda instead of baking powder.

To top it off, it's yummy.

I have a friend who always orders these when we  go out to breakfast but I was never tempted to try it until today.

In my case, laziness is the mother of invention. One bowl, one pan, leave it alone and it's ready to serve. Just my style for pancakes. The original recipe did call for 2 oz/4 tbsp but like I said, mornings are not my thing so I read it as 2 tbsp butter. Still very good and it was very cool to pull it out of the oven all puffy and browned.

Skillet Puff Pancake
Adapted from Fine Cooking's Sweet Cakes: Holiday Baking Issue 

2 large eggs
1/2 cup all purpose flour
1/2 cup whole milk
dash salt
dash of cinnamon, nutmeg and allspice
2 tbsp butter

Place oven proof skillet in oven and heat to 450 degrees. Once oven has heated, place butter in skillet and allow it to melt. Meanwhile, mix eggs, flour, milk, salt and spices in bowl and mix well. Pour batter into skillet and bake in oven for 12-15 minutes. Drizzle with syrup and serve immediately.