This pancake is baked straight in a cast iron skillet, flipped over, then sliced to share - think pancake meets pie! It ended up being a lot fluffier than I anticipated, since it's made with whipped egg whites to give it some body. You can add slices of apples, blueberries, or other fruit or chocolate chips to add flavor, but I liked the plain vanilla recipe myself! Make sure you use at least a 10-inch skillet for this recipe, because the batter will rise significantly in the oven, and you don't want any spill over. If you use a 12-inch skillet, reduce the baking time to 30-40 minutes.
Servings: 2-4
Prep Time: 15 min
Total Time: 1 hr
INGREDIENTS:
1 3/4 cups flour
1/3 cup sugar
2 tsp baking powder
Pinch of salt
2 large eggs, separated
1 1/4 cup milk
1 tsp vanilla
1/3 cup sour cream
1 cup berries, chocolate chips, or other extras (optional)
DIRECTIONS:
Preheat oven to 375 degrees F and spray a 10+ inch cast iron skillet with nonstick cooking spray.
In a large bowl, combine sugar, vanilla, and egg yolks. Whisk in milk and sour cream.
Stir in flour, baking powder, and salt until combined.
In a separate bowl, whip the egg whites into stiff peaks with an electric mixer (should take about 5 minutes).
Fold the egg whites into the batter until everything just barely combines. Don't over mix, as the pancakes will get dense if you do. Gently stir in any toppings you desire.
Pour the batter into the skillet and bake for 35-45 minutes. However, some skillets/ovens may alter the baking time. You'll know the pancake is done when it is a golden color, with slightly darker edges, and does not jiggle when you shake the skillet.
Flip pancake onto a platter or cutting board, slice, and serve with butter, syrup, and powdered sugar!
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