Ingredients:

  • ½ cup (113g) unsalted butter
  • 1 cup (125g) all-purpose flour
  • 1 cup (240ml) whole milk, room temperature
  • 4 large eggs, room temperature
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon (3g) vanilla extract
  • ¼ teaspoon (1.5g) salt
  • Powdered sugar, for dusting (optional)
  • Fresh berries (strawberries, blueberries, raspberries) (optional)
  • Maple syrup, for drizzling (optional)
  • Lemon wedges (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Place the skillet in the oven to heat while preheating (approx. 10 minutes). This is crucial for crispness.
  2. Carefully remove the hot skillet from the oven. Add the butter to the hot skillet and let it melt completely, swirling to coat the bottom and sides. Reserve 2 tablespoons melted butter.
  3. In a large bowl, whisk together the flour, milk, eggs, sugar, vanilla extract, and salt until smooth. A few small lumps are okay, but avoid overmixing.
  4. Carefully pour the batter into the hot skillet over the melted butter.
  5. Bake in the preheated oven for 20-25 minutes, or until puffed up and golden brown. Keep an eye on it; ovens vary.
  6. Drizzle 2 tablespoons of melted butter over the baked pancake. Bake for an additional 2 minutes.
  7. Dust with powdered sugar, top with fresh berries and drizzle with maple syrup, if desired. Serve immediately with lemon wedges on the side, if desired.