A delicious breakfast dish that comes together in a pinch—a welcome alternative to your traditional stovetop pancakes!
In this class, you'll learn how to make this baked pancake as well as the science behind its cooking process. Top it with butter, syrup, and fruit of your choice! Also keeps well in the fridge for 3 days.
Cast iron skillet
Whole milk or heavy cream
Almond meal (or other nut flour)
Class time: 1 hour. Upcoming class times:
Friday 5/1 10am PST
Saturday 5/2 10am or 1pm PST
Friday 5/8 10am PST
Saturday 5/9 10am or 1pm PST
Sunday 5/10 10am PST
Friday 5/15 10am PST
Saturday 5/16 10am or 1pm PST
Sunday 5/17 10am or 1pm PST
About me: I'm a professional pastry chef who makes high-quality desserts accessible to the home cook. When I'm not baking, I listen to a lot of Drake. Check out more of my recipes at www.shikhalamode.com