It suggests making this batter a day ahead and chilling it overnight. Never am I that organized!
The first time I made a Pennsylvanian Dutch Pancake in my Cast Iron, it certainly rose more than this recipe, but with two teenage boys, I couldn't make it fast enough. I didn't make it again as needed more than one cast iron pan to feed a family of five.
Armed with this information, I cut up three apples, handful of raisins and sautéed them in a tablespoon of butter. I also chopped up two cooked sausages.
Heat Oven to 425 degrees.
If you wanted to do just the puffy pancake, melt some butter in a cast iron pan.
Pour batter into the heated cast iron pan and bake for 10 to 12 minutes. Serve right away as the pancake will be puffy like a soufflé and most dramatic!
Dust with Icing sugar or serve with maple syrup.
Since I have two pieces left over, I will serve it with ice cream for supper.