Ingredients:

  • 3 large eggs (at room temperature)
  • 3/4 cup whole milk (180ml)
  • 3/4 cup all-purpose flour (95g)
  • 1 tbsp granulated sugar (12g)
  • 1 tsp vanilla extract (5ml)
  • 1/4 tsp salt (1.5g)
  • 3 tbsp unsalted butter (42g)
  • 1 tbsp powdered sugar (for dusting)
  • 4 fresh lemon wedges

Instructions:

  1. Place a 10-inch or 12-inch cast iron skillet into the oven and preheat to 425°F (220°C) to ensure the pan holds enough residual heat to jumpstart the batter.
  2. In a high-speed blender, combine the eggs, milk, flour, sugar, vanilla, and salt. Pulse on high for 20–30 seconds until the mixture is completely smooth and slightly frothy.
  3. Allow the batter to rest for 5 minutes. This allows the flour to hydrate, which leads to a more stable rise in the oven.
  4. Once the oven is at temperature, carefully remove the hot skillet using oven mitts. Add the 3 tablespoons of butter and swirl until it is melted, bubbling, and slightly nutty in aroma.
  5. Immediately pour the batter into the center of the buttered skillet. Return the pan to the oven and bake for 15–20 minutes until the edges are high, golden brown, and crisp.
  6. Dust with powdered sugar and serve immediately with fresh lemon wedges.