6 tbsp. unsalted butter, chopped into 3 pieces
5 large eggs
1 c. all-purpose unbleached flour
1 c. whole milk
3 tbsp. pure cane sugar
3/4 tsp. kosher salt
3/4 tsp. pure vanilla extract
topping ideas: freshly squeezed lemon juice and powdered sugar, berries and whipped cream, cooked pears or apples with syrup
Preheat the oven to 425. In a 12-inch cast iron skillet, add the butter. Put the skillet in the oven to heat up and melt the butter.
Meanwhile, add the eggs to a blender. Blend for about 30 seconds, so that the eggs are fluffy and bubbly.
Add the remaining ingredients and blend for another 30 seconds until mixed.
When the butter in the skillet is melted, remove from the oven. Pour the batter on top of the melted butter. Put the skillet back in the oven and bake for 18-20 minutes, until the pancake is puffed and has deep golden brown spots. Slice into wedges and serve immediately with desired toppings.
