Description
A light and fluffy pancake that puffs dramatically in the oven, perfect for brunch or breakfast-for-dinner nights.
Ingredients
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter (melted)
- 1 tablespoon powdered sugar (for dusting)
- 1/2 cup mixed berries (blueberries and raspberries)
- Maple syrup for drizzling
Instructions
- Preheat the oven to 450°F (232°C).
- In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter. Blend until smooth and free of lumps, about 20 seconds.
- In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons of melted butter over high heat until foamy.
- Pour in the prepared batter and immediately place the skillet in the oven.
- Bake until the pancake is deep golden brown and puffed up around the edges, about 18 minutes.
- Remove the pancake from the oven, add the mixed berries to the center, and dust with powdered sugar.
- Slice into pieces and pour maple syrup over the top. Serve warm.
Notes
Don’t skip preheating the skillet. Keep the oven door closed while baking.
