Almond Skillet Pancake

This is one of my favorite go-to breakfast recipes when we have company during the winter months. It puffs up high in the oven and impresses everyone when brought to the table. But this reveal must be done immediately after removing from the oven as the steam escapes quickly from the pancake. Besides it being a delicious breakfast treat I also love it because preparation is quick, involving no more than the dump-and-stir method. Plus it goes directly from oven to table. Add fresh fruit or stewed apples to top along with butter and syrup, and it will be complete.

This is a variation on puff pancakes, but it really lies in the crossroads of three favorite baked skillet dishes: puff pancakes (also known as Dutch baby pancake or German pancake), socca (the chickpea flatbread from France), and clafoutis (the baked French custard dessert). I've made this skillet pancake with almond and chickpea flours to form a substantial base. And the cornstarch gives it that set custard texture common in clafoutis

I am closing out 2013 with this recipe, but I am very eager to return in the new year to reveal the big surprise planned for the month of January. I think you will find it to be a beneficial and inspiring way to start your new year. Stay tuned!!!

Almond Skillet Pancake
Inspired by clafoutis, socca, and fat almond pancake

Serves 4

• 5 large eggs

• 1 1/2 cups milk (oat, almond, cashew or cow’s milk work here)

• 1 cup (100 gr) almond meal

• 1/4 cup (32 gr) chickpea flour

• 1/4 cup (30 gr) cornstarch (or arrowroot powder)

• scant 3/4 tsp. salt

• 1 tsp. almond extract

• 3 Tbsp pure maple syrup (or honey)

• Knob coconut oil (or ghee/butter)

To serve:

• Pure maple syrup

• Butter

• Fruit or stewed apples

1. Preheat oven to 450 F (232 C). Place a 12 in /28 cm cast-iron skillet (or other oven-proof non-stick skillet) in oven while preheating.

2. Crack eggs into a large mixing bowl and use a whisk or hand mixer to beat until frothy. Whisk in milk and the remaining ingredients, except for coconut oil.

3. When oven is preheated remove the hot skillet, add the coconut oil, and swirl around to coat the bottom and sides of the skillet. Give the pancake batter one last stir and immediately pour into skillet. Return skillet to oven and bake for 20-30 minutes until puffed and lightly golden brown.

4. Remove from oven and place on table immediately for everyone to see before the pancake deflates!

5. Serve with butter, pure maple syrup, and fruit of choice.

Before the year ends I would like to share this recipe with Mark at Javelin Warrior's Cookin' WithLuv

for his Made With Love Monday series

.