21 December 2013

Almond Skillet Pancake

This is one of my favorite go-to breakfast recipes when we have company during the winter months. It puffs up high in the oven and impresses everyone when brought to the table. But this reveal must be done immediately after removing from the oven as the steam escapes quickly from the pancake. Besides it being a delicious breakfast treat I also love it because preparation is quick, involving no more than the dump-and-stir method. Plus it goes directly from oven to table. Add fresh fruit or stewed apples to top along with butter and syrup, and it will be complete.

This is a variation on puff pancakes, but it really lies in the crossroads of three favorite baked skillet dishes: puff pancakes (also known as Dutch baby pancake or German pancake), socca (the chickpea flatbread from France), and clafoutis (the baked French custard dessert). I've made this skillet pancake with almond and chickpea flours to form a substantial base. And the cornstarch gives it that set custard texture common in clafoutis

I am closing out 2013 with this recipe, but I am very eager to return in the new year to reveal the big surprise planned for the month of January. I think you will find it to be a beneficial and inspiring way to start your new year. Stay tuned!!!

Almond Skillet Pancake
Inspired by clafoutis, socca, and Green Kitchen Stories' fat almond pancake
Serves 4

5 eggs
1 1/2 cups whole milk
1 cup almond meal
1/4 cup chickpea flour
1/4 cup cornstarch
1 tsp. salt
1 tsp. almond extract
3 Tbsp pure maple syrup (or honey)
Knob coconut oil (or ghee/butter)

To serve:
Pure maple syrup
Fruit or stewed apples

Preheat oven to 450 F (232 C). Place a 10 inch cast-iron skillet (or other oven-proof non-stick skillet) in oven while preheating.

Crack eggs into a large mixing bowl and use a whisk or hand mixer to beat until frothy. Whisk in milk and the remaining ingredients, except for coconut oil.

When oven is preheated remove the hot skillet, add the coconut oil, and swirl around to coat the bottom and sides of the skillet. Give the pancake batter one last stir and immediately pour into skillet. Return skillet to oven and bake for 20-30 minutes until puffed and lightly golden brown.

Remove from oven and place on table immediately for everyone to see before the pancake deflates!

Serve with butter, pure maple syrup, and fruit of choice.

Before the year ends I would like to share this recipe with Mark at Javelin Warrior's Cookin' WithLuv for his Made With Love Monday series.

Made with Love Mondays,
hosted by Javelin Warrior


  1. Wow, this must have been challenging to photograph straight from the oven, but what a beautiful finish! I can see why this would be lovely for guests and definitely worthy of a spot on the holiday breakfast table!

    1. Ha,you're right Mark! I had to have everything set up ahead of time so all I had to do is point and shoot when it came out! And yes, it really is a crowd-pleaser around the holidays.


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