Some mornings call for a stack. Others call for something taller.
Sometimes you don't want a stack. You want height, crisp edges, and something you cut into.
Enter the pancake cake: Over an inch thick. Crisp at the edges from browned butter. Soft and airy in the center. Somewhere between breakfast and cake. You cook it briefly on the stove to set the base, then finish it in the oven so it bakes up domed and fluffy.
The No.5 Chef Skillet is perfect here. Its rounded sidewalls help the pancake keep its dome shape as it bakes and make it easy to flip out of the pan and onto a plate in one clean move.
It serves one generously. Or two, if you're sharing.
*You can also sub whole milk for buttermilk and skip the lemon juice.
More butter, maple syrup, whipped cream, or ice cream
The Field Method for Cast Iron Care
Heat the oven to 425°F with a rack in the lower-middle position.
In the No.5 Chef Skillet, melt butter over medium heat, swirling to coat the bottom and sides. You can continue to brown the butter for a nuttier flavor if time permits! To do this, keep cooking the melted butter until it foams and the milk solids fall to the bottom of the pan and start to turn lightly golden. Set aside to cool slightly.
Mix all dry ingredients (all-purpose flour, rice flour, sugar, baking powder, baking soda, and salt) in a bowl.
Whisk wet ingredients (egg, whole milk, lemon juice, melted and slightly cooled butter, vanilla) in a separate bowl.
Gently combine wet into dry just until evenly moistened. The batter should be thick and slightly lumpy. Do not overmix.
Pour the batter into the center of the No.5 Chef Skillet that you used to melt the butter. Reduce heat to medium-low and cook for about 1 minute, until the edges begin to set.
Transfer to the oven and bake for 14–16 minutes, until golden at the edges and set in the center. The pancake should be about an inch thick and lightly domed.
Let rest a few minutes, then invert onto a plate. The No.5's curved sidewalls help it release cleanly and keep its shape.
Slice and serve warm with butter, maple syrup, or any other fixing you so choose!
This recipe calls for browning butter directly in your skillet before adding the batter—a great way to build seasoning while adding flavor. The pancake bakes up with crisp, golden edges that help reinforce your pan's nonstick surface.
After breakfast, clean your skillet promptly and apply a dab of Field Seasoning Oil before you put the pan away.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
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