One thing I always disliked about making pancakes for a number of people, is that you can only make so many at once (unless you have a large griddle). So the cook eats later or everyone waits until the last one is done. Making a large skillet pancake solves this problem, but it is just easier to cook. The majority of the cooking happens in the oven and you can then cook other things while the pancake bakes.
- 2 cups / 250 g all purpose flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1½ cups unsweetened plant milk
- 2 teaspoons apple cider vinegar
- 4 teaspoons vanilla extract
- ¼ cup melted vegan butter
- Blueberries (or sliced bananas) optional
Preheat oven to 350 degrees F.
In a large bowl. add all dry ingredients. Whisk together.
In another bowl, melt the butter and add the liquid ingredients. Whisk together.
Add the liquid to the dry ingredients and stir to combine. Do not over work this. Just stir enough to turn into a batter. If needed, add a bit of water if too thick, but a bit lumpy is okay. If you are using any blueberries or bananas, add them now by gently folding them in.
In a 9″ cast iron skillet (in my house this is the medium skillet), coat the bottom and sides with oil or butter. I used butter on a warmed up skillet.
Place skillet on stove over medium heat. Once hot, pour batter into the skillet and using a spatula, smooth the top to make it even.
Cook on stove until the sides start to brown up, about 5 minutes. Use a spatula to check.
Place skillet into the oven and bake for about 10-15 minutes. You can use a toothpick if you want to check for doneness in the center.
Remove skillet from oven and pancake should pop out when the skillet is flipped over. Cut into wedges and serve.