|Mine looked pretty close to the picture|
- Active Time: 10 minutes
- Total Time: 25 minutes
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup flour
- 1 Tbsp granulated sugar
- 1/2 tsp pure vanilla extract
- 1/2 tsp grated lemon zest
- 1/4 tsp kosher salt
- 2 Tbsp unsalted butter
- Confectioners’ sugar, for serving
Recipe Preparation1. Heat oven to 425°F. In a blender, purée the eggs, milk, flour, granulated sugar, vanilla, lemon zest and salt until well combined.
2. Heat a medium or large (9- to 10-in.) cast-iron skillet over medium heat. Add the butter and melt. Add the batter, transfer the skillet to the oven and bake until the pancake is puffed and golden, 12 to 15 minutes. Dust with confectioners’ sugar, if desired.
Note: I didn't have a cast-iron pan, so I used my stainless steel one. It worked fine, it just took a little longer to cook.