Castella Skillet Pancake
A warm, cotton-soft castella pancake baked in a skillet, topped with butter and a generous drizzle of maple syrup
Ingredients
Scale
- 8 Large egg yolks
- 40g Honey (2 tbsp)
- 50g Granulated sugar (1/4 cup), I
- Pinch of salt
- 200ml Whole milk (3/4 cup 2 tbsp)
- 140g All-purpose flour (1 cup 2 tbsp)
- 8 Large egg whites
- 10g Granulated sugar (1/2 cup), II
Instructions
- Preheat the oven to 150C/300F
- Prepare a 23cm/9 inch cast iron skillet
- Combine the egg yolks, honey, sugar (I), and salt in a medium sized mixing bowl and whisk to combine
- Add the milk and whisk until smooth
- Sift in the flour and whisk until just combined
- In the bowl of a stand mixer fitted with a whisk attachment or a large bowl with a hand whisk, whisk the egg whites until it reaches soft peaks
- Add the sugar (II) and continue to whisk until it reaches stiff peaks
- Add 1/3rd of the meringue into the egg yolk mixture and whisk until smooth and well combined
- Add the egg yolk mixture to the remaining meringue and gently fold it all together with a rubber spatula
- Pour the batter into the cast iron skillet and bake for 9 minutes
- Remove the skillet from the oven and use a very sharp knife to cut a cross down the centre and cross the pancake
- Return the skillet to the oven and bake for another 35-40 minutes, or until risen and golden brown
- Remove from the oven, top with a slab of butter, dust with icing sugar, and enjoy immediately.
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