When this dish came out of my oven I literally squealed with delight. I tried "German Skillet-BakedPancakes" because (1) it had good pedigree, coming from the brunch cookbook of New York's wildly popular Bubby's restaurant, and (2) it seemed a promising candidate for the easy brunch recipe I'm always searching for. Simply mix three ingredients in a blender, pour in a hot buttered cast iron skillet, and bake. I had no idea it would emerge with such souffle-like drama. The pic above, snapped with my iPhone, has not been altered or retouched in any way. It really did have that painterly golden glow. Alas, the savory dish also had a very short life. Minutes later my husband and I slathered it with syrup and promptly devoured it.
Bubby's Brunch Cookbook offers wonderfully clear and detailed instructions for German-Skillet Baked Pancakes. Here's my abbreviated version, which I halved to serve 2 and topped with syrup rather than the recommended Confectioners' sugar and lemon: Combine 4 eggs, 1/2 cup flour, 1/2 cup half-and-half in a blender until smooth. Pour into a heated cast iron skillet swimming with 4 Tablespoons melted butter. Bake at 425 degrees F for 25 minutes.
Oooh and ahhh. Eat.
Photo by Doreen Creede / Style Maniac. Recipe from Bubby's Brunch Cookbook by Ron Silver with Rosemary Black.
"Use the good china for breakfast."