Plantation Skillet Cake

Vickie Parks

By
@Northwestgal

This is a breakfast dish that resembles a giant puffy pancake. The recipe originated in South Carolina in the 18th century, and this version is topped off with assorted fresh berries (and any berries can be used, such as raspberries, strawberries, blueberries). Or instead of fresh berries, you can drizzle maple syrup on top.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

2 Tbsp
unsalted butter or margarine
3 large
eggs
1 large
egg white
1 c
low-fat 1% milk
2/3 c
all-purpose flour
2 Tbsp
granulated sugar
1 1/2 tsp
fresh grated orange rind
3 Tbsp
prepared orange juice
1 1/4 tsp
ground cinnamon
1/4 tsp
ground nutmeg
2 Tbsp
confectioner's sugar
2 c
fresh berries (optional) or maple syrup

Directions Step-By-Step

1
Preheat oven to 425°F.
2
In a heavy, oven-proof skillet, melt butter in the oven.
3
In a large bowl, with electric mixer, beat eggs, egg white, milk, flour, sugar, orange rind, orange juice, 1/4 teaspoon of the cinnamon, and nutmeg for 2 minutes or just until smooth.
4
Remove the skillet from the oven, tilt to coat the sides with the melted butter. Pour mixture over the butter, and return to oven to bake (at 425°) for 20 minutes or until puffed and golden.
5
In a small bowl, mix the confectioner's sugar with the remaining 1 teaspoon of cinnamon, and sprinkle over the cake.

Top with fresh berries or maple syrup, and serve warm.

About this Recipe

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: Southern
Dietary Needs: Low Sodium
Other Tags: Quick & Easy, Heirloom