A 1.5# bag yields 3x 9″ or 10″ skillets. The following recipe yields 1 skillet cake:
Preheat oven to 350F. Grease a 9″ or 10” cast iron skillet or baking pan with oil or melted butter.
Add 3/4 c cooking oil, or melted butter into a mixing bowl. If using a cast iron, set over medium heat. Into your fat whisk in 3/4 c water, 1/3 c malt syrup or honey, 3/4 c yogurt, and 2 large eggs. Stir in 1/3 of the dry mix (about 1 3/4 c). Pour into the hot skillet and cook until bubbles form over the entire surface. Load into hot oven and bake 30 min until the top cracks and is lightly browned, and a sharp knife emerges clean when pierced into the center of the bread. Remove and cool slightly before turning out to serve.