Serves 1 to 2
The most gorgeous light, puffed pancake you'll ever have. It's crazy looking and so delicious.
Ingredients
1/2 cup all-purpose flour
1 1/2 cup milk
3 eggs
1 tablespoon sugar
pinch of salt
1 tablespoon butter
OPTIONAL FOR SERVING: butter, lemon juice, powdered sugar or syrup
SAVORY version: omit sugar, add a little fresh ground pepper to the batter (I topped the pancake with crispy prosciutto, a fried egg and arugula greens)
Directions
Preheat oven to 425
Put a heavy ovenproof pan or a cast iron skillet in the oven for at least 10 minutes while you make the batter to get it really really hot
In a medium sized bowl, whisk flour, milk, eggs, sugar and salt until smooth
Quickly but carefully, remove pan from oven and add butter - coat bottom and sides well then pour the batter into the hot skillet all at once, and immediately put back in the oven
Bake 20 minutes (check at 15 minutes), without opening the door until puffed and golden brown
Remove from oven and serve right away - the pancake will start to deflate when out of the oven, but that's ok
Optional (but you should do it), serve with butter, lemon juice and powdered sugar