Deep Dish Buttermilk Pancake
User Reviews
5
Deep Dish Buttermilk Pancake
Description
The recipe combines all-purpose flour with baking powder, salt, and sugar, then incorporates buttermilk, egg, and melted butter for a rich batter. This batter is poured into a greased cast iron skillet or similar baking pan. One cup of strawberry topping swirled into the batter before baking creates pockets of fruity sweetness. Baking at 350°F for 25-30 minutes yields a fully cooked, moist pancake with a gentle rise.
The resulting pancake is thick and soft, with a tender texture highlighted by the buttermilk’s slight tang and the sweetness of the strawberries. Serving it hot with additional strawberry topping, butter, syrup, and whipped cream adds flavor layers and moisture. This preparation suits a brunch or breakfast treat that serves multiple people from one pan.
Alternative pans like a 9-inch cake or square pan can be used though baking time may vary. Any fruit compote or pie filling can replace strawberry topping. Boxed pancake mixes may substitute the homemade batter, adjusting baking time accordingly. The recipe yields about 3 cups of batter.
Ingredients
- 1 & 1/2 cups all-purpose flour spooned and leveled
- 3 & 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 & 1/4 cups buttermilk
- 1 egg
- 4 tablespoons butter melted
- 1 fresh strawberry topping recipe
- butter to garnish
- syrup
- Whipped Cream
Instructions
- Preheat the oven to 350 F.
- In a large bowl, whisk together the flour, baking powder, salt and sugar. In a separate bowl beat the buttermilk and the eggs until smooth. Make a well in the center and pour in the milk mixture and melted butter; mix until combined.
- Grease a 10 or 11 inch cast iron skillet. Pour the batter into the skillet.
- Spoon 1 cup of the strawberry topping evenly over the batter, than swirl it together with the spoon.
- Bake in the preheated oven 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Serve hot with the remaining Strawberry Topping, butter, syrup, and whipped cream, if you want.
Notes
- If a cast iron skillet is unavailable, use a 9-inch round or square pan, adjusting baking time; check doneness with a toothpick.
- Any fruit compote or pie filling can be used instead of strawberry topping; stir in one cup and save the rest for serving.
- Boxed pancake mixes can replace homemade batter; bake times may vary accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 231kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 355IU | 7% |
| Calcium | 206mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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