Ingredients
Scale
For the Pancake:
- 3 large eggs (room temperature)
- ¾ cup (180ml) whole milk (room temperature)
- ¾ cup (90g) all-purpose flour
- 1 tablespoon granulated sugar (optional for a slightly sweet pancake)
- ½ teaspoon salt
- 2 tablespoons unsalted butter
Optional Toppings:
- Powdered sugar and fresh lemon juice (classic)
- Fresh berries, sliced bananas, or other fruits
- Maple syrup or honey
- Whipped cream
- Savory options: shredded cheese, sautéed vegetables, or cooked bacon
Instructions
- Preheat Oven and Skillet:
Preheat your oven to 425°F (218°C). Place a 10-inch oven-safe skillet (preferably cast iron) inside to heat while you prepare the batter. - Prepare the Batter:
- In a medium mixing bowl, whisk the eggs until frothy.
- Gradually add the milk, whisking until combined.
- Sift in the flour, sugar (if using), and salt. Mix until the batter is smooth and free of lumps. Avoid overmixing.
- Melt the Butter:
Carefully remove the hot skillet from the oven. Add the butter, swirling it around until it melts and coats the skillet evenly. - Pour the Batter:
Quickly pour the prepared batter into the hot skillet over the melted butter. Immediately return the skillet to the oven. - Bake:
Bake for 18-20 minutes, or until the pancake is puffed and golden brown around the edges. - Serve:
Remove the skillet from the oven and let the pancake cool slightly (1-2 minutes). Slice and serve warm with your choice of toppings.
Notes
- Room Temperature Ingredients: Using room temperature eggs and milk ensures a smoother batter and better puff.
- Don’t Open the Oven Door: Keep the oven door closed during baking to prevent the pancake from deflating prematurely.
- Serving Size: This recipe serves 2-4 people, depending on portion size.
- Variations: Customize with sweet or savory toppings to suit your preference. This versatile dish can be adapted for any meal or occasion.