Ova Sfongia Ex Lacte
The first pancake in a cookbook
Equipment
- cast iron pan, mixing bowl, whisk, thin frosting knife or other thin narrow metal spatula
Ingredients
- 8 eggs
- 600 mL Whole Milk
- 100 mL Extra Virgin Olive Oil
- a little bit of honey
- a little bit of ground black pepper
Instructions
- Heat cast iron skillet over medium heat (between 3 and 4 on my gas stove) for 10 minutes while preparing ingredients. Place a cookie sheet covered with paper towels next to the skillet (this is to catch all of the oil when you flip your pancake).
- Open 8 eggs into a large bowl and break the yolks with whisk prior to adding milk and oil.
- Add milk and oil to the eggs. After heating your pan for 7 minutes, whisk the ingredients for 2-3 minutes to get some air in the eggs and thoroughly mix in the oil.
- Add mixture immediately to skillet.
- Let sit for 20 minutes. Edges will become more firm. Lift the sides of the eggs off the edge of skillet with frosting knife (scrape the sides). A wider spatula will cause the eggs to split.
- Let sit another 5-10 minutes. Scrape the sides again and then scrape the bottom of eggs to loosen.
- At 30 minutes, it will be ready to flip if the middle of the eggs feel firm to your knife. To flip: Turn off the fire. Cover the skillet with a large ceramic dish. Holding onto the dish, flip the egg pancake onto the dish over your paper towel lined cookie sheet.
- Scrape out any stuck pieces from your skillet. Then slide and push the pancake back into the skillet using your knife/spatula to help. Leave in hot skillet for 5 minutes.
- Flip again onto ceramic dish.
- Leave on ceramic dish or slide/push transfer to serving dish. Cut into small pizza slices.
- Drizzle honey over pancake.
- Sprinkle pepper over pancake to taste.
- Pick up a slice with your fingers and enjoy!