Chef Tony Liu of August
– New York, NY
Adapted by StarChefs.com
Yield: 6 Servings
- 680 grams all-purpose flour
- 20 grams salt
- 170 grams sugar
- 30 grams baking soda
- 60 grams baking powder
- 6 eggs
- 1½ liters milk
- 85 grams butter, melted
- Vegetable oil
- Mixed fruit, cooked and drained (optional)
- Powdered sugar to garnish
Preheat oven to 400°F. Sift all the dry ingredients
into a bowl and set aside.
In a separate bowl, whisk the eggs and slowly incorporate the
milk. Fold the wet mixture into the dry mixture with a whisk.
Add the butter and incorporate.
Place a thin layer of vegetable oil into a medium-sized cast
iron pan. Heat the pan and use a ladle to portion out the pancake
batter. (Optional: Put a spoonful of fruit into the middle of
Place the pan in the oven for about 8 minutes. Flip the pancakes
carefully with a spatula, and add more oil to the pan. Return
the pan to the oven for another 6 minutes. The pancake is cooked
when an inserted knife tip withdraws clean.
Dust each pancake with powdered sugar. Serve immediately with
maple syrup on the side.