I love to eat these! They are warm and light, yet very filling. Great on cold mornings. This recipe is from my great grandmother. Serve with warm maple syrup and wedges of lemon.

Recipe Summary

prep:
8 mins
cook:
12 mins
total:
20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).

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  • In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.

  • Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.

  • Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

Nutrition Facts

349 calories; protein 11.7g 23% DV; carbohydrates 34.7g 11% DV; fat 18.2g 28% DV; cholesterol 221.4mg 74% DV; sodium 177.6mg 7% DV. Full Nutrition

Reviews (579)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/19/2007
I made this two days in a row; first day flat, second day magic! Here were my changes: Both days: 1 tsp vanilla instead of nutmeg Second day: I warmed the eggs in a glasso of hot water before using, microwaved the milk for about 20 seconds. Also I made sure the pan was real hot when I put it in(I used a 9inch round cake pan). Also, I added about 5 minutes cooking time at the end, temp turned down to 350. Other than these temperature adjustments, all ingredients were the same, and the second day it turned out so much fluffier. Coming out of the pan- such a difference. Hopefully this helps others like me who don't get the rise they are looking for. Read More
(927)

Most helpful critical review

Rating: 1 stars
01/06/2006
Yuck- these did NOT turn out well. I consider myself pretty proficient at cooking and baking as I used to be a professional pastry chef. I don't know if it is the specific recipe or just the whole concept but these were heavy and fairly flavorless. I hate giving recipes less-than-enthusiastic reviews but I tried this twice just to see if I had made some sort of error. Both turned out flat and heavy and my toddler wouldn't even it it loaded with sweet stuff on top. I added baking powder to the second batch and beat the eggs in my Kitchenaid but even that didn't make this even in the same zip code as light.... Read More
(25)
719 Ratings
  • 5 star values: 521
  • 4 star values: 135
  • 3 star values: 38
  • 2 star values: 17
  • 1 star values: 8
Rating: 5 stars
04/19/2007
I made this two days in a row; first day flat, second day magic! Here were my changes: Both days: 1 tsp vanilla instead of nutmeg Second day: I warmed the eggs in a glasso of hot water before using, microwaved the milk for about 20 seconds. Also I made sure the pan was real hot when I put it in(I used a 9inch round cake pan). Also, I added about 5 minutes cooking time at the end, temp turned down to 350. Other than these temperature adjustments, all ingredients were the same, and the second day it turned out so much fluffier. Coming out of the pan- such a difference. Hopefully this helps others like me who don't get the rise they are looking for. Read More
(927)
Rating: 4 stars
03/30/2009
This recipe is kind of complicated and can easily be simplified... Skip the skillet business and use a 9x13 baking dish. Heat your oven to 425 F degrees. Chop 1/3 cup butter up into your baking dish and let melt in your preheated oven. Once all of the butter has melted, take baking dish out and pour in batter, DO NOT STIR OR MIX just let it be. Bake for 20-25 minutes and voila! Read More
(826)
Rating: 5 stars
12/23/2004
Take out the nutmeg and this recipe is IDENTICAL to the "Puffy Oven Pancake" recipe in the Betty Crocker cookbook - every last measurement is the same. That aside, I love these! My favorite way to make this is to peel and slice an apple, and spread the slices out on the bottom of the pan (I use a 9" pyrex pie pan, melt the butter in it in the oven). Sprinkle the apple slices with a little cinnamon and nutmeg, then pour in the batter. After it's done baking, flip it out on a plate and serve. YUM! Oh, sidenote - bake it more like 1/2 hour at 400 and it won't be so custard-y, more like a cross between eggs and a pancake. Read More
(450)
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Rating: 4 stars
12/01/2006
This is critical! If anyone is having trouble getting this to raise like the reviews say it will - make sure you are not using the convection option on your oven! I can't tell you how many times I tried this recipe -and others - only to have it turn out like a regular pancake. Then I saw this hint on another website, tried it again and it worked perfectly! So be aware - NOT FOR CONVECTION ! Read More
(258)
Rating: 5 stars
11/25/2006
I think what helps to make this recipe "light and fluffy" is to make sure your eggs are at room temperature. I have tried various recipes and the ones that call for room temp eggs turn out much better. Read More
(186)
Rating: 5 stars
02/02/2008
Wow, this recipe was SO good! Very impressive the way it looks when its done, too! I warmed the milk for 20 sec. in the microwave, and the eggs in a glass of hot tap water for about 2-3 minutes. I added about 1/4 tsp. vanilla, and still used a dash of nutmeg. I baked this in a non-stick oven safe pan (calphalon) and it turned out beautifully! My daughter liked hers with maple syrup, I liked mine with just butter and powdered sugar. For my husband, I sauteed some apple slices in a pan with butter, cinnamon, and a bit of brown sugar; then added apple juice and a bit of cornstarch and simmered until thick (a suggestion from another review). This was a great topping too!! I will definitely make these many times again! Read More
(168)
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Rating: 5 stars
04/10/2003
Yum, this recipe is so fun! This may sound gross, but if you're looking to make a non-sweet snack, you can omit the nutmeg and top this with cheese/salami/mushrooms/etc to make sort of an eggy pizza. Sounds weird, but is actually very yummy. Read More
(91)
Rating: 5 stars
02/24/2008
I made this tonite! It was so great. I added a spoonful of sugar and a splash of vanilla to the mix before baking. It rose beautifully and took exactly the amount of time the recipe states. I topped it with plenty of powdered sugar and lemon juice. Perfect. I baked this in a glass Pyrex pie plate. Heated it in the oven in advance and melted the butter, etc. Everything turned out absolutely perfectly. I will totally make this again and again. Read More
(76)
Rating: 5 stars
06/26/2003
This is identical to my great aunt's recipe except she sprinkled the nutmeg on top. easily adjustable for how many people you have. It is also easier to put in a blender than to whisk by hand. Read More
(47)
Rating: 1 stars
01/06/2006
Yuck- these did NOT turn out well. I consider myself pretty proficient at cooking and baking as I used to be a professional pastry chef. I don't know if it is the specific recipe or just the whole concept but these were heavy and fairly flavorless. I hate giving recipes less-than-enthusiastic reviews but I tried this twice just to see if I had made some sort of error. Both turned out flat and heavy and my toddler wouldn't even it it loaded with sweet stuff on top. I added baking powder to the second batch and beat the eggs in my Kitchenaid but even that didn't make this even in the same zip code as light.... Read More
(25)