Rustic Puff Oven Pancake

I love cooking in cast iron. I’ve really only begun but I feel like I’ve really done something special every time I use it. Cast iron is really easy to use and it doesn’t take a lot of special care. My cast iron is from Lodge Logic from It came preseasoned for under $40.00 with FREE shipping! The lid flips over to be used as a skillet and the Dutch oven holds 5 quarts. You just can’t beat it. Basically, after cooking, clean the cast iron with water, no soap, wipe clean, hand dry and then oil with canola or even olive oil. I’ve had no rust issues and it cooks and bakes beautifully. So you’re asking, what can I make in cast iron? For starters, cornbread, puff oven pancakes, Irish soda bread, stews, soups, and pretty much everything else. Cast iron will last forever, check it out on amazon and check out my photos below.
Click on the cast iron pot below to take you to Amazon.

My puff oven pancake followed by the recipe.
Puff Oven Pancake


2 tbsp butter
2 eggs, room temperature
1/2 cup milk, room temperature
1/2 cup flour
Fresh fruit, sautéed apples, cinnamon, maple syrup, or other desired toppings

Preheat oven to 450°f.

Be sure your eggs and milk are at room temperature. In a blender or food processor, combine the eggs, milk and flour. Blend until thoroughly mixed. Set aside.

Place 1 tbsp butter in each 9 inch round cast iron skillet or cake pan. Place the skillets or pans into the oven and heat until the butter is melted. Remove pans from the oven and swirl the butter to cover the bottom of the pan.

Pour half of the mixture into each pan. Bake for 15 minutes or until golden brown. Do not open the oven during the bake time or your pancakes will not puff.

Remove from the oven and immediately garnish with fruits and syrup. Serve immediately in the skillet or transfer to a large plate.


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