Oven Baked Pan Cake

When I was a child, my dad used to make this sweet breakfast item in a large square cast-iron skillet on the stove. When I got much older, I asked him for the recipe. Apparently it was one that he created after much trial and error, and had forgotten over the years. I was told that I had to recreate it by the same method, trial and error. As for the size of the cast iron pan, I used an 8" and given how much one side of the batter rose while baking, it's probably be better in a 10" or larger pan. This is my first run at remaking a childhood memory.

The recipe's ingredients and baking process is remarkably similar to German Apple Pancake, Oven Fried Pancake, Baked Peach Pancake, Yorkshire Pudding (minus the drippings of roast beef), or a Dutch Baby. I imagine that this recipe has gone through hundreds of iterations across different countries and generations. Here is my rendition of it.

Despite how it looks, it is really good.

Ingredients

2 eggs
1/2 c. whole milk
3/4 c. all-purpose unbleached flour
pinch of salt
2 tbsp unbleached granulated sugar
1 tsp vanilla extract

2 tbsp unsalted butter, cut into pieces

Directions

Preheat oven to 400 degrees F and while it is heating up, place clean cast iron pan in oven.

1. In a small bowl, combine flour, salt, and sugar.

2. Whisk eggs and milk together (1-2 minutes) by hand or with an electric mixer. Gradually whisk in flour mixture.

3. When the oven reaches the baking temp, take skillet out and put in butter pieces. The butter melts pretty quickly, so use a spoon to coat the sides of the pan with butter. This'll make it easier for the cake to slide out after baking.

4. Pour in batter and bake for 25 minutes. It should be lightly golden colored on top when done.

5. Remove from oven and slide cake out onto a plate. Cut into slices and serve with a fruit compote, eat it plain, with freshly sliced fruit, or bacon.