6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter
Freshly-squeezed lemon juice
Powdered (confectioners’) sugar
* Bread flour is a high-protein flour. The high protein helps the pancake rise. All-purpose flour may be substituted but the results won’t be as spectacular.
I used my 10-inch cast iron skillet for this batch.
1 ) Preheat oven to 450° F. Note: it is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a large, heavy cast iron (usually 10″) in the oven until hot and sizzling. While pan is heating, prepare your batter.
2 ) In a large bowl or blender, beat the eggs until light and frothy; add milk, flour, vanilla extract, cinnamon and nutmeg; beat for 5 minutes more. The batter will be thin, but very smooth and creamy. Using pot holders, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet.
3 ) Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
4 ) Bake approximately 20 – 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges) – it may puff irregularly in the center. The timing will also depend on the size of your pan or skillet.
5 ) Carefully remove the pancake from the oven and serve immediately. Once out of the oven, the pancake will begin to deflate.
6 ) Serve with sliced lemons and powdered sugar.