At Anea Café in Tokyo, we tasted a pancake that was a deep-golden, saucer-sized, inch-thick disk resembling skillet cornbread. Toppings included whipped cream, ice cream and butter, along with a generous drizzle of syrup. We were unsure of whether we were enjoying breakfast or dessert, but were smitten with the crispy exterior that contrasted the cakey interior and rich, buttery flavor. This recipe is our attempt to re-create that pancake. A combination of rice and all-purpose flours delivers a delicately crisp crust and gives the crumb a pleasant chew without weighing down its texture. If you like, garnish with fresh berries. You will need an oven-safe 10-inch skillet for this recipe; cast iron is a good option, but keep in mind that its weight may make inverting the pancake a little tricky.