This giant pancake is crispy, fluffy and easy

"Just pour the batter into a hot skillet, bake for about half an hour, then sit down to breakfast together. There's simply no better way to do it! The batter for this pancake takes inspiration from one of my favorite pancake recipes: Kitchn's Lofty Pancakes."

"Instead of adding whole eggs, you add just the yolks to the buttermilk mixture. Many pancake recipes that call for separating eggs have you whip the whites and then fold the fluffy mixture into the batter. This recipe is even easier - you simply fold the unbeaten egg whites into the batter, which gives the pancake a lofty texture with way less work."

"To get the buttery, browned edges, I borrowed a technique from cast iron cornbread: preheating the skillet. Before you add the batter, swirl a knob of butter around the bottom and edges of the pan, which will keep the pancake from sticking and give you those toasty edges."

Skillet pancakes provide a simplified breakfast solution by baking one large pancake in a cast iron skillet for approximately thirty minutes instead of cooking multiple individual pancakes. The batter combines dry ingredients (flour, sugar, baking powder, baking soda, salt) with wet ingredients (buttermilk and egg yolks), then unbeaten egg whites are folded in to create a lofty texture without extra effort. The skillet is preheated with butter to develop buttery, browned edges and prevent sticking. Fresh fruit like blueberries, raspberries, or banana slices are sprinkled on top before baking. The finished pancake is served directly from the pan in wedges with butter, syrup, and additional fruit.

Read at Boston Herald