Ingredients:
- 3 Large Eggs (room temperature)
- 1/2 cup Whole Milk (room temperature)
- 1/2 cup All-Purpose Flour
- 1 Tbsp Granulated Sugar
- 1/4 tsp Fine Sea Salt
- 1/2 tsp Vanilla Extract
- 4 Tbsp Unsalted Butter (cold, cut into 4 pieces)
- Powdered Sugar, for dusting
- Fresh Lemon Juice, to taste
Instructions:
- Preheat the Oven & Skillet: Position an oven rack in the middle position. Place the empty 10-inch cast iron skillet inside the oven and preheat to 425°F (220°C). Allow the pan to preheat for at least 30 minutes to ensure it is uniformly hot.
- Make the Batter (Blender Method): In a high-speed blender, combine the room-temperature eggs, milk, sugar, salt, and vanilla extract. Blend for 30 seconds until light and frothy.
- Add Flour: Stop the blender, scrape down the sides, add the flour, and blend for 45-60 seconds until the mixture is perfectly smooth and airy.
- Rest the Batter: Pour the batter into a jug and let it rest at room temperature for 30 minutes. This is essential for maximum puff.
- Butter the Pan: Using heavy-duty oven mitts, carefully remove the screaming hot skillet from the oven. Add the cold, unsalted butter pieces to the center of the pan.
- Swirl: As the butter melts immediately, swirl the pan gently until the butter is foamy, melted, and coats the entire bottom and sides of the skillet.
- Pour and Bake Immediately: Pour the rested batter directly into the center of the buttered pan. Work quickly!
- Bake: Immediately return the skillet to the preheated oven. Bake for 18–20 minutes. Do not open the oven door during baking. The pancake is ready when the edges have risen dramatically and are a deep golden brown color.
- Remove and Serve: Carefully remove the skillet from the oven. The pancake will begin to deflate almost immediately—this is normal.
- Dress: Dust generously with powdered sugar and slice into wedges. Serve immediately with a generous squeeze of fresh lemon juice while it is still warm and puffy.