Ingredients:

  • 3 large eggs
  • ½ cup all-purpose flour
  • ½ cup whole milk
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter
  • Powdered sugar, for dusting
  • Lemon wedges, for squeezing
  • Optional: Fresh berries, maple syrup, whipped cream

Instructions:

  1. Place skillet in oven and preheat to 425°F (220°C). Ensuring the pan is hot is crucial for the pancake to puff up properly.
  2. Melt butter in small saucepan or in microwave in a microwave safe bowl.
  3. In a blender, combine eggs, flour, milk, sugar, and salt. Blend until smooth. (Or whisk vigorously if you prefer a bit of arm exercise!).
  4. Remove the hot skillet from the oven carefully using oven mitts. Add melted butter to skillet. Swirl to coat the bottom and sides.
  5. Immediately pour the batter into the hot, buttered skillet.
  6. Bake for 20-25 minutes, or until the pancake is puffed up and golden brown. Watch it carefully – ovens vary!
  7. Dust with powdered sugar, squeeze with lemon juice, and serve immediately. It deflates quickly, so get it to the table pronto!