This is a form of baked pancake. It is usually topped with sweet items: berries, fruit, compotes, whipped cream, or maple syrup. I make this as an alternative to Yorkshire pudding or pop-overs, keeping it savory.
The batter is poured into a piping-hot skillet readied with hot, melted fat. As it bakes, it climbs the edges of the castiron, forming a showstopping poof. Serve it straight to the table in the cast iron pan.