An easy and delicious treat for breakfast or an afternoon snack.
It’s also an easy way to impress your kids. The high heat of the preheated skillet and the oven causes the pancake to rise so high, similar to a souffle. After removing it from the oven, it will collapse as it cools creating a natural reservoir for some powdered sugar and berries.
It is imperative to have a well-seasoned 10-inch cast iron skillet, just a regular one, not one with high sides. It is traditional to sprinkle powdered sugar and some fresh squeezed lemon juice. Some fresh seasonal strawberries are also great on top. There is no sugar in the batter itself, so the sugar on top is just enough.
Assemble your ingredients.
You will need:
3 tablespoons butter
3 large eggs
3/4 cup milk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
juice of one lemon
Fresh berries, optional
Preheat oven to 425 degrees.
Place the 3 tablespoons butter in the cast iron skillet, and place the skillet in the oven. The skillet needs to be hot when the batter is poured in it. The butter may brown, but as long as it doesn’t burn it is okay. The oven and skillet should reach the temperature by the time it takes you to whip together the batter. If you know that your oven takes a while to heat up, give it a few extra minutes.
In a medium bowl, whip the eggs with a fork or a whisk. Add the milk and vanilla and mix. Then add the flour and salt.
Pour the batter into the sizzling hot skillet and return to the oven.
It will take about 25 minutes to cook.
Remove from the skillet and transfer to a cutting board. Squeeze lemon juice over it, and sprinkle with powdered sugar. Cut and serve. Garnish with berries, if desired.