Skillet Buttermilk Pancake with Fresh Berries
  • ⅔ cup buttermilk
  • ½ cup flour
  • 3 eggs
  • 3 tbsp sugar
  • ¼ tsp salt
  • ½ tsp orange baking emulsion or orange extract
  • 2 tbsp unsalted butter
  • 1-2 cups fresh berries for serving
  • 1-2 tbsp powdered sugar for serving
  1. In a blender, combine the buttermilk, flour, eggs, sugar, salt and orange emulsion. Blend for one minute; set aside.
  2. Turn the oven to 425 degrees and place a 9" cast iron skillet inside to warm up at the same time.
  3. When the oven is ready, remove the skillet and add the butter to it, swirling it around the bottom and sides of the hot skillet (be careful, the skillet is very hot!). Leave the hot melted butter in the bottom of the skillet and add the batter.
  4. Place the skillet back in the oven and cook for 18 minutes, until the pancake is puffed up and golden in colour.
  5. Serve the hot pancake immediately (it will deflate soon after coming out of the oven). Fill the cavity with fresh berries, dust with powdered sugar and serve immediately. This recipe is easily doubled or tripled. Use 2 skillets or pie plates to make 2 at a time!
Recipe by Sober Julie at