Makes 4 servings:
- 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
- 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 will not be as spectacular.
We use a 10-inch cast iron skillet for this batch.
Instructions:
- Preheat oven to 450 degrees F.
It is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a shallow pan, not more than 3 inches deep (pie pans, cast iron skillets, oven-proof fry pans, baking dishes). We prefer a cast iron skillet or pan because it acts as a heat reservoir, retaining the heat and distributing it evenly. - In a large bowl or blender, 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 pot holders, remove the hot skillet from the oven, or just pull out oven rack; 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. The timing will also depend on the size of your pan or skillet.
- Carefully remove the pancake from the oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate.
- To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve.
Topping Ideas:
- Sifted powdered (confectioners) sugar
- Butter
- Fresh applesauce or apple pie filling with a dash of cinnamon
- Whipped cream and sliced fresh berries
- Syrups (maple, fruit syrup, or honey)
- Canned pie filling, cold or warm
Variation Ideas:
Blueberries – Pour prepared batter over approximately 1 1/2 cups fresh blueberries and then place the skillet in the oven.