This is a great idea for breakfast, brunch, or lunch. Super easy to make. This pancake grows beautifully, pleasing your eye and stomach. Top with your favorites.
I used a 12-inch cast iron, but you can use any medium, oven-proof skillet. Whatever you have at your home, put it to work.
Ingredients:
- 3 large, room-temperature eggs
- 3/4 cup room-temperature milk
- 2 Tbsp. slightly-cooled, melted, unsalted butter
- 1/2 cup all-purpose flour
- 2 Tbsp. cornstarch
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 tsp. canola oil
Preparation:
- Preheat oven to 450° F and let pan heat at least 20 minutes.
- Blend eggs in a blender until frothy.
- With blender running, gradually add milk.
- Add butter, blend 30 seconds.
- Gradually add flour, cornstarch, salt, and pepper. Blend for another minute.
- Remove skillet from oven and coat with oil.
- Immediately pour batter into skillet.
- Bake pancake until puffed and golden brown around the edges, around 20-25 minutes.
- Top as desired.
- Makes 2 servings. Enjoy!
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