Years ago, I turned some leftover pancake batter into a skillet bake that still wows me with both the randomness with which Imade it and its deliciousness. I called it a double chocolate oven cake and served it with some delightful lemon posset.
What does it taste like? Look like? Crunch and cream is how I like to describe it: ‘It bakes into a thick ‘cake’ that has a =firm top and base with wonderful crunchy edges and a soft, sometimes smooth mousse-pudding, other times moist and chewy centre.’
Ingredients
Baked in a 10″ skillet
1 egg
1 cup fresh milk (or more depending on what kind you use)
1/3 cup of sugar/ honey/ date syrup or other sweetener
Pinch of salt
Pinch of cinnamon powder
1 teaspoon vanilla extract
1/3 cup all-purpose white flour
1/3 cup wholemeal flour
1/3 cup oats
1/2 teaspoon baking powder
2 teaspoons cocoa powder
Chocolate chips, to taste
1-2 teaspoons salted (brown) butter. melted
Directions
Preheat the oven to 225 degrees C
In a large bowl, whisk eggs, milk, sweetener, salt, cinnamon and vanilla extract. Slowly whisk in the flours, oats and baking powder. Don’t add the cocoa powder and chocolate chips yet
Let the batter rest in the fridge for half an hour.
When ready, whisk in the cocoa powder till well-combined
Put the melted butter in a cast-iron skillet or an oven-safe dish and spread to grease the base and sides. The first time I made this, I heated the butter in the pan and it bubbled up around the sides. If you are using an ovenproof dish or baking tin, its safer to just grease it
Add the cocoa pancake batter and place in the centre of the oven for about 10 minutes till the pancake is ‘set’. Sprinkle some chocolate chips/ chunks over the top and let ‘just’ melt (not burn), another 3-4 minutes
Carefully remove from the oven
Let sit for a couple of minutes then run a spatula around the side and under to loosen the base of the cake and gently lift/slide it onto a plate or platter
Cut into wedges and serve with whipped lemon cream, lemon posset, icecream and fresh fruit
Enjoy
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