Ingredients
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2 large eggs or 3 medium
1/2 c. milk
1/2 c. flour
5 Tbsp. sweet butter (cold)
2 to 3 Tbsp. powdered sugar
lemon juice (preferably fresh)
fresh berries (optional)
Preparation
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Preheat oven to 450\u00b0.
Place heavy 10-inch or 12-inch skillet (cast-iron is best) in oven and heat until very hot.
In small mixing bowl put 2 large or 3 medium eggs and whisk until lemon colored.
Add 1/2 cup milk and 1/2 cup flour.
Whisk until blended. Cube (1/2-inch) 5 tablespoons very cold sweet butter.
Remove skillet; add butter to hot skillet.
Wait 5 to 6 seconds, until butter melts (can be slightly lumpy).
Quickly add batter to skillet and put back in oven.
Leave 15 minutes.
When crisp, remove from oven and sprinkle with 2 to 3 tablespoons powdered sugar; put back in oven until sugar glazes slightly (about 2 minutes).
Remove from oven; squeeze juice of 1 lemon over pancake. Slice and serve with fresh berries, honey or just plain.
(Don't panic when pancake sides rise above the skillet 3 to 4 inches.)
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