I got inspired to make an impromptu brunch using a recipe from my new favorite food magazine, Martha Stewart Everyday Food. The section in which I found it listed creative ways to use a skillet--and making an oversized pancake was one such method. The preparation for this dish was super easy and took about 10 minutes, while the entire cooking process took about another 20--so you don't have to invest much time into it.
As I usually do, I changed the recipe a bit and omitted putting butter on top of the pancake. An interesting element that I added were dried cranberries, which I mixed directly into the batter. They gave the pancake some zing and more substance. Also in trying to omit unnecessary calories and fat, I substituted half of the milk with a low-fat version and also decreased the amount of sugar that I sprinkled on top.
The result was excellent and I received big compliments from Dan. This is a dish that will undoubtedly impress your dining companions and it feels like such a treat. It's a big step up from traditional Aunt Jemima pancakes. Go ahead, try it out here.