This is a great recipe with caveats: Use TWO small 6in skillets. It will NEVER cook in one 6 inch, at least when using regular all purpose flower (gluten).
Secondly, it takes longer than 10-12 minutes, even when I split the batter into two six inch skillets.
There is a difference between eating warmed up raw dough and eating a gooey skillet cookie. 10-12 minutes gets you warmed up raw dough. I’d rather just eat the dough raw at that point personally.
I do wonder if the one skillet and recipe time would work if you are using non-gluten flour. That is the flour listed first in the recipe.
The ingredient ratios are wonderful, at the very least ignore the time suggestion.
