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To make the Molton Skillet Cake, you will need:
No, you can use any oven-safe skillet that is at least 10 inches in diameter. We recommend using a cast iron skillet for best results.
Yes, you can substitute the all-purpose flour with whole wheat flour or a gluten-free flour blend. However, the texture and taste of the cake may be slightly different.
The Molton Skillet Cake is best served warm, straight out of the oven. You can also top it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
While the cake is best served immediately, you can make the batter ahead of time and refrigerate it for up to 24 hours. When ready to bake, let the batter come to room temperature before pouring it into the skillet and baking as directed.