Skillet Pancake

Steps

1. 1

   Set the eggs and milk on the counter and allow them to come to room temperature. Cold ingredients can cause the melted butter to solidify into small globules in the batter.

2. 2

   Heat the oven to 375°F (190 °C) (190°C (375 °F)). Place an oven-safe 10-inch skillet, preferably cast iron, in the oven as it preheats so the pan becomes thoroughly hot.

3. 3

   In a medium bowl, whisk together the all-purpose flour, rice flour, sugar, baking powder, and salt until evenly combined and free of visible lumps.

4. 4

   In a separate large bowl, whisk the room-temperature eggs and milk until smooth and well blended.

5. 5

   Add the melted butter to the egg-and-milk mixture in a slow stream, whisking constantly so the butter stays emulsified rather than forming solid beads.

6. 6

   Add the dry ingredients to the liquid ingredients and whisk just until no dry streaks remain. Do not overmix; a few small lumps are acceptable.

7. 7

   Carefully remove the hot skillet from the oven and coat the interior with a thin layer of butter. Pour in the batter; it should spread into a thick, even round.

8. 8

   Return the skillet to the oven and bake for about 25 to 30 minutes, until the pancake is puffed, the center is set, and the surface is deep golden brown. The exterior should be crisp while the interior remains cakey.

   Start 30-minute timer
9. 9

   Remove the skillet from the oven and let the pancake rest briefly, about 5 minutes, so it firms slightly and is easier to invert.

   Start 5-minute timer
10. 10

    Place a large serving plate over the skillet. Using oven mitts, carefully invert the skillet onto the plate; take care because a cast-iron skillet is heavy. Cut into wedges.

11. 11

    Serve warm with maple syrup and, if desired, whipped cream, ice cream, butter, or fresh berries.