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Comments (5)

• Posted Sunday, April 8, 2012, at 1:07 pm by sabena:

  I cut the recipe above in half and baked it in a 12" cast iron skillet for 15 minutes in a preheated 400 degree oven. I would say it could serve 6 hungry people. Had to substitute a few things with what I had on hand, but it ended up tasting exactly like Dante's. Bowl 1: 2 eggs, 2 cups of almond milk (since that's what I had), 1/8 cup of Mexican Crema (didn't have sour cream), 1/8 cup of molasses. Bowl 2: 1 cup of flour, 1 cup of cornmeal, 3/4 cup of sugar, 1 TBS of baking powder, 1 TBS of baking soda, salt & pepper to taste.
• Posted Monday, November 8, 2010, at 10:17 am by Lisa:

  From eating at the restaurant, I remember the skillets to be maybe approximately a 5" diameter? I'm going to try this in several different pans.
• Posted Monday, January 25, 2010, at 9:44 pm by TryNewThings:

  Sounds like a great recipe, but it would be better if he gave dimensions of the small skillet and an alternate size (larger) pan that could be used.
• Posted Thursday, February 19, 2009, at 8:56 pm by Jim Viera:

  That looks super easy! I want one of those little skillets 'cause they're "cute'! Chef Emanuel rocks!
• Posted Wednesday, February 18, 2009, at 8:26 pm by Jessie Zubatkin:

  oh my! this looks mighty tasty!