Description
A sky-high, oven-baked pancake that puffs like a soufflé and has a tender, custardy center, perfect for brunch or dessert.
Ingredients
- 1 cup (120 g) all-purpose flour
- 4 large eggs, room temperature
- 1 cup (240 ml) whole milk
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted and divided (2 Tbsp for batter, 2 Tbsp for skillet)
- 1 tablespoon powdered sugar, for dusting
- 1/2 cup mixed berries (blueberries and raspberries)
- Maple syrup, for serving
Instructions
- Preheat the oven to 450°F (232°C) with an empty 10-inch cast-iron skillet inside.
- In a blender, combine flour, eggs, milk, salt, and 2 tablespoons melted butter until smooth.
- Carefully remove the skillet from the oven, add remaining butter, and swirl to coat.
- Pour the batter into the hot skillet.
- Bake for about 18 minutes until golden brown and puffed up.
- Remove from the oven, top with mixed berries, dust with powdered sugar, slice, and drizzle with maple syrup. Serve warm.
Notes
Serve slices with Greek yogurt or whipped cream and an extra drizzle of maple syrup. Squeeze lemon over berries for brightness.