Ingredients
- 3 tablespoons unsalted butter
- 4 large eggs, room temperature
- 1 cup milk, room temperature
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 to 2 tablespoons granulated sugar (optional, omit for savory)
Instructions
- Place a 10-inch cast iron or oven-safe skillet in the oven and preheat to 425°F.
- In a blender, combine eggs, milk, flour, salt, and sugar (if using). Blend for about 1 minute until smooth.
- Let batter rest for 10 minutes while the skillet heats.
- Carefully remove the hot skillet and add butter, swirling to coat as it melts.
- Immediately pour batter into the hot skillet.
- Return to oven and bake for about 15 minutes, until puffed and golden brown. Bake 1–3 minutes longer for a firmer center if desired.
- Remove from oven; it will deflate slightly. Slice and serve immediately.
Notes
- Ensure the skillet is fully preheated for maximum puff.
- Room temperature ingredients help the pancake rise properly.
- Do not overbake for a custardy center.
- Best served immediately after baking.
- Store leftovers refrigerated up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 339
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 215 mg
