Ingredients
Scale
- 4 large eggs
- 1 cup milk (dairy or non-dairy)
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons unsalted butter
- Powdered sugar, syrup, fresh fruit, or any toppings of your choice
Instructions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Place a 9×13-inch baking dish or oven-safe skillet in the oven to heat.
- Prepare the Batter:
- In a large bowl, whisk together the eggs until well beaten. Add the milk, flour, salt, and vanilla extract if using. Whisk until smooth and well combined.
- Melt the Butter:
- Carefully remove the hot baking dish or skillet from the oven. Add the butter to the dish and let it melt, swirling it around to coat the bottom and sides.
- Pour the Batter:
- Pour the batter into the hot, buttered dish or skillet. It’s okay if the butter bubbles up around the batter.
- Bake:
- Return the dish to the oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown. The pancake will rise dramatically and form a dramatic edge.
- Serve:
- Remove from the oven and let cool for a few minutes. The pancake will deflate slightly as it cools. Dust with powdered sugar, drizzle with syrup, or top with fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 180 kcal
- Fat: 8g
- Carbohydrates: 20g
- Protein: 7g