Prep time: 30 minutes
Cook time: 15 minutes
Serves: 4

Ingredients:

  • 1/2 cup all-purpose flour
  • 1/2 cup whole or 2% milk
  • 2 large eggs
  • 2 Tb. granulated sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. kosher salt
  • 2 Tb. unsalted butter
  • Powdered sugar, maple syrup or pie filling for serving

Directions:

  • 1

    Place a 10” oven-safe skillet on the middle rack of the oven and preheat to 425°F.

  • 2

    Combine the flour, milk, eggs, sugar, vanilla and salt in a bowl then blend with a hand mixer for 10 seconds. Scrape down the sides before blending for another 10 seconds.

  • 3

    Let the batter rest in the bowl for 20 to 25 minutes.

  • 4

    Remove the skillet from the oven. Add the butter and swirl it around the pan to melt, coating the bottom and sides.

  • 5

    Pour the batter into the buttered skillet. Tilt the pan so the batter runs evenly to all sides.

  • 6

    Bake for 15 to 20 minutes or until the pancake is puffed, lightly browned across the top and browned on the sides and edges.

  • 7

    Fill with desired topping, cut into wedges and serve.