The fluffy Japanese castella pancake is baked in oven and served directly in the cast iron skillet. This homemade pancake recipe is easy to make and super fluffy every time.
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Fluffy Skillet Pancakes
- Total Time: 35 minutes
- Yield: 1 serving 1x
Description
The fluffy Japanese castella pancake is baked in oven and served directly in the cast iron skillet.
Ingredients
Scale
- 2 eggs
- 1 tbsp honey
- 2 tbsp milk
- 2 tbsp granulated sugar
- 2 tbsp all-purpose flour
- ¼ tsp baking powder
Instructions
- Preheat oven to 175°C | 350°F. Grease a 5 inch cast iron skillet and sprinkle evenly with flour.
- Separate egg whites and egg yolks into two different bowls.
- Add the honey, 1 tablespoon of sugar and milk to the egg yolks, stir well.
- Add sifted flour and baking powder, mix until incorporated.
- In a separate bowl, using an electric mixer beat the egg whites and sugar until stiff peaks form.
- Take one-third of the egg whites and add to the egg yolk batter. Gently fold in without breaking the air bubbles in the egg whites. Once the meringue has been incorporated, add in another third and fold in. Then add in the final third. Fold the meringue just incorporated.
- Pour the batter directly into the skillet.
- Bake in 350°F (175°C) for 20 minutes, until golden brown.
- Top with the powdered sugar and serve immediately.
Notes
This recipe for 1 x 5 inch cast iron skillet.
- Prep Time: 15 minutes
- Inactive Time: 0 hours
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 1 grams
- Calories: 377
- Sugar: 43
- Sodium: 281
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 57
- Fiber: 0
- Protein: 15
- Cholesterol: 374
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