Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
- 4 large eggs
- ½ cup whole milk
- ½ cup all-purpose flour
- 1 Tbsp. sugar
- ½ tsp. vanilla extract
- ½ tsp. lemon zest
- ¼ tsp. salt
- 2 Tbsp. unsalted butter
- confectioner's sugar to sprinkle
Preheat the oven to 425°F.
In a blender, combine eggs, milk, flour, sugar, vanilla, lemon zest, and salt.
Blend the mixture until it forms a thin, smooth batter with no lumps.
Heat a 10-inch cast iron skillet over medium heat, then add the butter.
Melt the butter completely, then spread melted butter up the sides of the skillet.
Pour the batter into the skillet, then place the skillet in the oven.
Bake for 12 to 15 minutes at 425°F until the edges are brown and crispy and the center is set.
Serve immediately, since the pancake will lose its puffiness quickly.
- Try using a Dutch oven instead of the skillet.
Breakfast