Prep Time: 10 Mins
Cook Time: 18 Mins
2/3 cups all purpose flour
1 tbsp light brown sugar
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 tbsp maple syrup
2/3 cups whole cup milk
3 large eggs at room temperature
3 tbsp unsalted butter for greasing
Vanilla ice cream
1. Preheat oven to 400ºF. Place cast iron skillet in oven as it preheats while preparing batter. In a large mixing bowl, whisk together flour, sugar, ginger, cinnamon, nutmeg, salt, maple syrup, milk, and eggs until thoroughly combined and smooth. Set aside.
2. Carefully remove skillet from oven using an oven mitt and melt butter in skillet. Swirl pan to coat butter around the sides and bottom. Pour the pancake mixture into the middle of the pan. Bake for 15-18 minutes, until golden brown and puffed. Do not open the oven while baking.
3. Serve immediately and top with optional powdered sugar and vanilla ice cream.
This recipe can be made in an 8” 10.5” or 12” cast iron skillet with cooking times adjusted to pan size and until cooked throughout and puffed.