Ingredients

• ½ cup all-purpose flour

• 3 large eggs

• ½ cup milk (whole milk recommended for richer flavor)

• 3 tbsp unsalted butter, melted (divided)

• 1 tbsp sugar

• ¼ tsp salt

Instructions

1. Preheat the Oven

• Preheat your oven to 450°F (230°C).

• Place a 9- or 11-inch cast iron skillet (or oven-safe pan) in the oven while it preheats.

2. Make the Batter

• In a medium bowl, whisk together the eggs, milk, sugar, salt, and 2 tablespoons of the melted butter until well combined.

• Slowly add the flour, whisking gently until smooth.

  • Tip: Do not overmix — a few small lumps are okay. Overmixing can make the pancake dense.

3. Prepare the Skillet

• Carefully remove the hot skillet from the oven.

• Add the remaining 1 tablespoon of melted butter, swirling the pan to coat the bottom and sides evenly.

4. Bake the Pancake

• Pour the batter into the hot skillet.

• Return the skillet to the oven and bake for 12–18 minutes, until the edges are puffed and deep golden brown.

• The center should be set but slightly custardy.

5. Serve

• Remove from the oven and let the pancake settle for a minute — it will deflate slightly, which is normal.

• Slice into wedges and serve immediately with:

  • Powdered sugar and fresh berries

  • Maple syrup

  • Lemon wedges and a sprinkle of sugar for a classic touch

Tips for Success

• Make sure the skillet is very hot before pouring in the batter for maximum puff.

• Whole milk works best for a rich and tender texture.

• For extra flavor, add ½ teaspoon vanilla extract or a pinch of cinnamon to the batter.

Make Ahead & Storage

• Make Ahead: Batter can be prepared up to 2 hours in advance; whisk well before using.

• Refrigerator: Store leftovers covered for up to 1 day. Reheat in a 350°F (175°C) oven for 5–7 minutes.

• Freezer: Not recommended — the texture will not hold well once frozen.

Timing

• Prep Time: 5 minutes

• Cook Time: 12–18 minutes

• Total Time: ~20 minutes