Ingredients
- 1/3 cup unsalted butter
- 6 large eggs at room temperature
- 1 cup whole milk at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- Preferred toppings such as maple syrup, fresh fruit, or powdered sugar.
Instructions
- Preheat your oven to 425°F. Place the unsalted butter in a 9x13-inch baking dish or cast iron skillet. Put the dish in the oven until the butter is melted, then remove.
- In a medium bowl, beat eggs until frothy. Add milk, vanilla extract, and salt. Mix well. Gradually whisk in flour until the batter is smooth.
- Pour batter into the hot baking dish with melted butter. Do not stir. Bake in preheated oven for 20-25 minutes, until puffed and golden. Do not open the oven door during cook time.
- Take the pancake out of the oven. It will naturally deflate as it cools. Slice it into pieces and serve right away. Enjoy it plain or with maple syrup, fresh fruit, a sprinkle of powdered sugar, or other toppings.