Ingredients

The following ingredients have 6 Servings
  • 3 large eggs (at room temperature)
  • ⅔ cup milk (at room temperature)
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 tablespoon butter (unsalted)
  • 1 tablespoon butter (unsalted, melted)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 tablespoon powdered sugar (same as icing sugar or confectioners sugar)
  • 3 cups mixed berries (fresh)

Instruction

  • Preheat the oven to 425°F.
  • To a blender add the eggs, milk, flour, salt, vanilla and blend until the batter is smooth.
  • Melt the 3 tbsp of butter in a 10-inch cast iron skillet until bubbling, in the preheated oven for about 5 minutes or right on your stovetop. If you do this in the oven, be careful handling your skillet as it will get hot.
  • Pour the batter into the center of the skillet, do not mix the batter with the melted butter, and carefully transfer it back to the oven to bake until puffed and golden, about 15 to 20 minutes.
  • Remove the skillet from the oven and immediately brush the pancake with melted butter and drizzle the lemon juice over the top. Add some berries and dust with powdered sugar before serving, if preferred.