For about a week, I drooled over David Eyre’s skillet pancake recipe.  I had it open on my web browser, so every time I got on my computer, it was staring right at me.  We finally had a cold weekend morning, which was perfect for a buttery, fluffy, and just plain delectable pancake.  Did I mention buttery?  Who would have thought that just a few ingredients could taste so sinfully good.  

I was so worried when I decided to make this pancake because I knew I was running low on all purpose flour.  Luckily, you only need 1/3 cup!  Combine that with just three other ingredients and you have your batter.  Make sure not to overmix; over mixing makes for tough pancakes.  You’ll want to mix until the ingredients are just combined, lumps are okay.  

When creating this masterpiece, make sure you use a seasoned cast iron skillet.  Cast iron is great because you can use it stove top and in the oven.  You will want it to be really hot before you pour the batter in, also to melt all of the unsalted butter.  Once you pour the batter into the skillet, let it bubble for a little then put it into your oven.  Be aware that the handle will be really hot, so do yourself a favor, avoid the burn, and use a pot holder.  Close up your oven and watch your pancake puff up into a dome.  Cook until it is golden brown, about 15-20 min.  

After you pull the pancake out of the oven, you will see it deflate.  Give it a chance to cool for a little, then squeeze half of a lemon over the top, dust it with some powdered sugar and dig in!  We had ours with yummy bacon and some homemade pumpkin pie white hot chocolate!

One skillet pancake was a nice serving for my husband and I to split, though I definitely could have eaten the whole thing myself.  It tasted somewhere between a crepe and a pancake.  You will not need to add much else unless you want to add some fresh fruit.  The texture is light and airy, yet completely satisfying.  Dust off that cast iron skillet and make yourself this delicious pancake.  You will not regret it.  Enjoy!