PANCAKE SKILLETS RECIPES

Steps:

• Remove the 1/2 roll cookie dough from refrigerator, and let stand about 1 hour or until room temperature. In blender, break up cookie dough; add flour, milk and egg. Cover; blend on high speed 10 seconds. Let batter stand in blender 20 minutes.
• Meanwhile, place ovenproof 10-inch skillet in oven; heat oven to 425°F.
• After oven and skillet are heated, carefully remove skillet from oven. Immediately add butter to skillet, and quickly swirl around so it melts and covers bottom and side of skillet.
• Give batter a 2-second pulse in blender, then pour into skillet. Return skillet to oven.
• Bake 12 to 15 minutes or until edge of crust is golden brown. Cut into 4 pieces; sprinkle with powdered sugar, and drizzle with maple syrup. Serve immediately.

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
• In another bowl, beat the eggs and then whisk in the milk and vanilla.
• Melt the butter in a large cast iron skillet or griddle over medium heat.
• Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
• Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
• Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
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