Ingredients:

  • 4 large eggs
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3 tbsp unsalted butter

Instructions:

  1. Place a 10-inch cast iron skillet inside the oven and preheat to 425°F (218°C).
  2. Combine eggs, milk, flour, sugar, vanilla, and salt in a blender and process for about 50 seconds until smooth.
  3. Let the batter rest for 10 minutes to allow the flour to hydrate and the gluten to relax.
  4. Carefully remove the hot skillet from the oven, add the butter, and swirl until completely melted and bubbling.
  5. Immediately pour the batter into the center of the pan using a figure-8 motion to ensure even distribution.
  6. Slide the skillet back into the oven and bake for 20–25 minutes without opening the oven door, until the edges have climbed high and turned deep mahogany gold.