Ingredients
Method
Preheat Skillet & Whisk Batter
- Place a 10-inch heavy seasoned cast-iron skillet on the center rack of your oven and preheat the oven to 425°F (220°C). Preheating the skillet is the secret to getting crisp, golden diner-style edges immediately upon contact.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and fine sea salt until thoroughly blended.
- In a separate measuring jug or bowl, whisk together the buttermilk, egg yolks, melted butter, and vanilla extract. In a small cup, beat the egg whites vigorously with a fork for 60 seconds until frothy and foamy (this pastry chef hack traps micro air pockets for a cloud-like soufflé rise).
- Pour the buttermilk mixture into the dry flour blend. Gently fold with a silicone spatula until mostly combined, then fold in the frothy egg whites. Leave visible lumps in the batter—do not overmix!
Stovetop Sizzle to Oven Bake
- Carefully remove the hot cast-iron skillet from the oven with heavy mitts and place over medium heat on your stovetop. Drop in 2 tablespoons of butter and swirl quickly to coat the bottom and sides in sizzling, foaming golden butter.
- Pour all the thick, velvety batter into the center of the skillet. Let it sizzle on the stovetop undisturbed for 90 seconds until the edges begin to set and tiny air bubbles form around the perimeter.
- Transfer the skillet immediately to the 425°F (220°C) oven. Bake for 10 to 12 minutes, until dramatically puffed, golden brown across the top, and a wooden skewer inserted in the center comes out clean.
Garnish, Slice & Serve
- Carefully remove the puffed pancake from the oven. Crown immediately with a quenelle of whipped honey butter, scatter fresh berries across the golden top, dust lightly with powdered sugar, and pour warm amber maple syrup over the melting butter.
- Slice into 4 large wedges directly in the skillet and serve immediately while steaming hot and airy!