Description
An impressive baked pancake that puffs up tall, perfect for brunch or dessert.
Ingredients
- 3 large eggs, room temperature
- 3/4 cup whole milk (or non-dairy milk)
- 3/4 cup all-purpose flour, sifted
- 2 tbsp granulated sugar (optional)
- 1/2 tsp fine sea salt
- 1 tsp vanilla extract (optional)
- 4 tbsp unsalted butter or 3 tbsp neutral oil
- Confectioners’ sugar, lemon wedges, maple syrup, or fresh fruit for serving
Instructions
- Preheat a 10–12-inch cast-iron skillet in the oven at 450°F (232°C) for at least 15 minutes.
- In a blender, combine eggs, milk, flour, sugar, salt, and vanilla; blend until smooth and frothy.
- Let the batter rest for 10–15 minutes at room temperature.
- Remove the hot skillet from the oven and add butter or oil, swirling to coat.
- Pour the batter into the hot skillet and immediately return to the oven.
- Bake for 18–22 minutes until the edges are browned and the center is puffed.
- Serve immediately, topping with confectioners’ sugar, lemon, or syrup.
Notes
Serve straight from the oven for maximum impact. The pancake will deflate slightly after a few minutes.