Description
A fluffy pancake that you bake in the oven. Great with some whipped cream and fresh berries.
Ingredients
- 3 Eggs
- ½ cups Milk
- ½ cups All-purpose Flour
- ⅛ teaspoons Vanilla Extract
- ⅛ teaspoons Cinnamon
- 7 teaspoons Butter
- Confectioners Sugar
Preparation
Preheat oven to 450ºF. (It is very important that you preheat your oven.) Place an oven rack on the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast iron skillet (I like using my 10-inch cast-iron skillet) in the oven until hot and sizzling. (Note: I like using my 10-inch cast iron skillet. Use a shallow pan, not more than 3 inches deep (pie pans, cast iron skillets, oven-proof fry pans, baking dishes, paella pans). I prefer using a cast iron skillet or pan because it acts as a heat reservoir, retaining the heat and distributing it evenly.)
While the pan is heating, prepare your batter. In a large bowl, beat the eggs until light and frothy. Add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.
Using a pot holder, remove the hot skillet from the oven. Add the butter, tilting the pan to melt the butter and coat the skillet.
Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges—it may puff irregularly in the center).
Serve with a dusting of confectioner’s sugar.
