Best Plantation Skillet Cake Recipes
PLANTATION SKILLET CAKE
I just love Paula Deen! She has a great outlook on life, a wonderful sense of humor, and she is from the South!! :D Here is another of her recipes - "A delicious breakfast dish, very easily prepared and quick to cook. It is something like Yorkshire pudding."
Provided by SkinnyMinnie
Categories Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400ºF.
- Beat the eggs well, then add the flour and salt and beat again.
- Slowly add the milk, then the oil, beating constantly.
- Butter an 8-inch cast iron skillet generously and pour in the batter.
- Bake for about 20 min, or until the cake is puffed and brown at the edges.
- Cut the cake in wedges and serve it with warm applesauce and brown sugar.
Nutrition Facts : Calories 191.6, Fat 11.8, SaturatedFat 2.8, Cholesterol 162.9, Sodium 213.1, Carbohydrate 13.6, Fiber 0.4, Sugar 0.3, Protein 7.3
PLANTATION SKILLET CAKE
This is a breakfast dish that resembles a giant puffy pancake. The recipe originated in South Carolina in the 18th century, and this version is topped off with assorted fresh berries (and any berries can be used, such as raspberries, strawberries, blueberries). Or instead of fresh berries, you can drizzle maple syrup on top.
Provided by Vickie Parks
Categories Pancakes
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 425°F.
- 2. In a heavy, oven-proof skillet, melt butter in the oven.
- 3. In a large bowl, with electric mixer, beat eggs, egg white, milk, flour, sugar, orange rind, orange juice, 1/4 teaspoon of the cinnamon, and nutmeg for 2 minutes or just until smooth.
- 4. Remove the skillet from the oven, tilt to coat the sides with the melted butter. Pour mixture over the butter, and return to oven to bake (at 425°) for 20 minutes or until puffed and golden.
- 5. In a small bowl, mix the confectioner's sugar with the remaining 1 teaspoon of cinnamon, and sprinkle over the cake. Top with fresh berries or maple syrup, and serve warm.
PLANTATION SKILLET CAKE
Another recipe from my favorite Reader's Digest cookbook (called Down Home Cooking). It's a breakfast dish that resembles a giant puffy pancake. The recipe originated in South Carolina in the 18th century, and this version is topped off with assorted fresh berries (and any berries can be used, such as raspberries, strawberries, blueberries).
Provided by Northwestgal
Categories Breakfast
Time 38m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F
- In a heavy, oven-proof skillet, melt butter in the oven.
- In a large bowl, with electric mixer, beat eggs, egg white, milk, flour, sugar, orange rind, orange juice, 1/4 reaspoon of the cinnamon, and nutmeg for 2 minutes or just until smooth.
- Remove the skillet from the oven, tilt to coat the sides with the melted butter. Pour mixture over the butter, and return to oven to bake (at 425°) for 20 minutes or until puffed and golden.
- In a small bowl, mix the confectioner's sugar with the remaining 1 teaspoon of cinnamon, and sprinkle over the cake.
- Serve with fresh berries or syrup if you wish.
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