The first time I made this, I tried it in a 12" cast iron skillet I had put on my wedding registry. Not a good idea unless you are going to increase the amount of batter you use. That extra 2" adds nearly 50% more surface area to the pan, and the batter needs the edge of the pan in order to rise. After a little research, I found out that an old cast iron skillet is far better than anything you can find in a retail store, so my husband picked up a very lightly rusted 10" Griswold at an "antique fair" for $12 and I just finished restoring it. I didn't read the reviews, so I didn't change a thing about the batter, the only thing I did change was to use only approximately half of the butter. It turned out perfectly puffed and golden-brown. I took it out of the oven at 18 minutes because I was afraid it would get too well done, but that could just be my oven. I served it with some left-over lemon filling from my lemon tea cookies (don't think that recipe is on this site...) and it was amazing! Next time I'll try adding a bit of vanilla extract.
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The first time I made this, I tried it in a 12" cast iron skillet I had put on my wedding...