2 large eggs
1/2 cup whole or 2% milk
1/2 cup all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
2 to 3 tablespoons unsalted butter
To serve:
Lemon wedges
Powdered sugar
Berries
Pure maple syrup
Preheat oven to 425°F.
Whisk the eggs, milk, flour, sugar and salt in a large bowl, or whiz in a blender. Let the mixture stand for 30 minutes at room temperature.
Place the butter in a 9- or 10-inch cast iron skillet or glass baking dish. Place in oven until the butter melts. Remove the pan, swirling butter to coat the sides. Pour the batter into the pan, place the pan back in the oven, and quickly close the door. Bake until golden-brown on top, puffed in the middle, and the edges of the pancake have crawled up the sides of the pan, about 12 to 15 minutes.
Slice the pancake into wedges and serve with dusting of powdered sugar, berries and lemon juice, or just some good maple syrup.
Recipe Notes
- For something a little more composed, check out Faith's fruity riff on my Big Pancake method: a delicious Weekend Apple Pancake. Think Big Pancake plus Tarte Tatin. (Not a bad thought, right?)