Breads/ Brunch/ Recipe

Breakfast Skillet Cake

There are some people that, when you meet them, you can tell they are going to become a big part of your life. You just know, you know? 
 
DSC_0523friend shane. avec beer.
 
And then there are those people that don’t.
 
DSC_0530yeeeeeah, i don’t get dressed when i’m at home. ever
 
If we talk about the latter, said gentleman seems very sweet, very funny, and generally an all around good kinda guy. He’s always friendly and he just radiates good energy – even though our only actual contact has been via the following scenario.
 
DSC_0532happy john
 
I’m at work one day (this was a month or so ago), he waltzes in doing the job that he does – he’s a beer rep for Phillips, a local brewery on the island. THE brewery on the island, as far as I’m concerned. Again, not getting paid for this via Phillips (or anyone else for that matter), but I wish I was. So anyway, he waltzes in, gets into conversation with a server about his breakfast the past weekend and my ears immediately perk up. I rudely interject myself into the conversation and ask for details. Nay, I demand them. And then that next Saturday, I get up nice and early and I make… 
 
DSC_0533trying (with great difficult) to get that sucker open
 
Breakfast. Skillet. Cake.
 
DSC_0535….20 minutes later…
 
Essentially, this bad boy is a heavenly batch of pancakes, baked in a cast-iron skillet with all the goodness of breakfast pumped right in – apples, cinnamon, and oh so amazing spicy chorizo via Terra Nossa Farms. We indulged by pouring warm maple syrup over the top, relaxed with our coffee in the backyard – nothing beats the freshness of morning dew – and chowed the crap down on this cake. Heck, we finished it right off. You want to make this breakfast – believe me. Or at the very least believe your tummy…

DSC_0537success! well, sort of.

P.S. Speaking of Phillips, they just celebrated their 10 year anniversary! Friend Shane, who is always more generous and thoughtful than one friend should be, brought over a massive 3L special addition commemorative champagne style corked bottle of Imperial IPA as a gift to John and I and the culmination of our new jobs.

 
DSC_0542oh heavenly beer!
 

It was hoppy, delicious, and everything I have come to expect Phillips to be. Essentially it was nothing short of spectacular. Oh, and did I mention the alcohol content was 10%?

DSC_0540a

You probably won’t find any on the shelves by now (or if you do, lucky day!), but go try some of their other stuff – I especially recommend the Raspberry Wheat Ale, The Ginger Beer, and the Double Chocolate Porter.

Breakfast Skillet Cake

Ingredients

  • 1 1/4 C White All-Purpose Flour.
  • 1 Tbsp Baking Powder.
  • 2 Tsp White Sugar + 1 Tbsp.
  • 2 Tsp Sea Salt.
  • 1 C Milk (cow's milk works best, though if you sub rice or soy you may need to adjust the quantities).
  • 1 Large Free-Range Organic Egg.
  • 1/2 Tbsp Melted Butter + 1 Tbsp @ room temperature.
  • 2 Tsp Pure Vanilla Extract.
  • 1 Large Granny Smith Apple, cored & cut into 1/2" wedges.
  • 2 Happy Sausages, cut with some fennel is good though we used chorizo.
  • 2 Tsp Ground Cinnamon.
  • Maple Syrup.

Instructions

  1. Pre-heat your oven to 350 degrees F.
  2. Heat a medium sized cast-iron skillet (approx 9") over low-medium heat. Once hot, add your sausages and cook through, turning every so often to ensure even cooking & browning.
  3. Remove from the heat and set aside. If there is a spoonful or more of grease in the pan, drain and set aside.
  4. Now, slice your sausages lengthwise (or chop into 1" bits if you like).
  5. In a small bowl, mix together the cinnamon and 1 Tbsp of sugar.
  6. In a larger bowl, mix together the flour, baking powder, salt, and 2 Tsp of the sugar.
  7. And yet in another bowl, combine the milk, egg, vanilla, and melted butter.
  8. Combine both wet and dry bowls, whisking well. The batter should have little bubbles in it when you're done.
  9. Now, pour the batter into the slightly cooled skillet.
  10. Push in the sausages in all over the place. And top with the apples, dotting the cinnamon/sugar mixture over top and daub with the room temperature butter.
  11. Bake in the oven for 25 - 35 minutes, or until golden on top and starting to pull away from the sides of pan oh so slightly. You can check for doneness by inserting a knife into the middle - if it comes up clean, it's ready!
  12. Slice and douse with maple syrup.
  13. Eat.

 

 

Join the Community!

ORDER YOUR COPY BEFORE YOU GO HUNGRY!

If you’re into really good food cooked from scratch with fresh ingredients, drinks with a little somethin’ somethin’ and enjoying what you put in your mouth, this book is for you.

 

Julia Child famously commented, "I enjoy cooking with wine, sometimes I even put it in the food . . . ” Kristy Gardner has taken this idea to the next level in Cooking with Cocktails. Every recipe is touched with alcohol; the result is a punchy visual adventure with roots in Italian and French cuisine that demands enjoying meals with passion, with friends, and with alcohol.

 

Join the celebration of the very best that life has to offer—good friends, good food, good drink and great stories —with humor, delicious and inventive recipes, and mouth-watering photographs for each and every dish!

 

Cook. Eat. Imbibe. Live. And repeat.

You Might Also Like

8 Comments

  • Reply
    patience
    September 3, 2011 at 5:56 PM

    quite the process getting the beer outta that thing!

    i’m quite fascinated by this breakfast skillet. i think i’d still want to eat all the ingredients separately though…cuz i’m effed like that.

  • Reply
    Ashley from Sloanbook
    September 3, 2011 at 10:22 PM

    I found you from Gentri’s blog! That looks yummy! I need to make more of an effort to cook 🙂

    Ashley

  • Reply
    Kristy Lynn
    September 4, 2011 at 2:02 PM

    @ patience: i know, honey. it’s odd you eat anything in combination. chicken fingers included.

  • Reply
    Stacy
    September 5, 2011 at 4:08 PM

    Whoa. Yes, please!

  • Reply
    April @ The 21st Century Housewife
    December 13, 2011 at 4:51 PM

    Oh wow, this looks so good! What a perfect brunch! Thank you for sharing your breakfast skillet cake with Let’s Do Brunch.

  • Reply
    Kristy Lynn
    December 13, 2011 at 5:27 PM

    @ Stacy: on it’s way!

    @ April: Thanks for having me 🙂

  • Reply
    Shu Han
    April 9, 2012 at 11:04 PM

    what an interesting idea! never thought of having “cake” done in a skillet, or of sausages in cake even. haha looks like a bloody fun breakfast!

    • Reply
      Kristy Lynn
      April 10, 2012 at 2:46 PM

      thank the dude from Phillips for coming up with that gem of an idea! 😉

    Leave a Reply

    CommentLuv badge