1. Whisk eggs, milk, flour, sugar and salt in a large bowl, or whiz in a blender. Let stand for 30 minutes at room temperature. 2. Divide butter between two 9 or 10-inch cast iron skillets, glass baking dishes, or one larger rectangular roasting pan. Place in oven until butter melts. Remove pans, swirling butter to coat sides. Divide batter between pans. Bake on lowest rack until golden brown, set on center rack and allow to bake until sides rise high above the sides of the pans, 12-15 minutes. 3. Slice pancake into wedges and serve with dusting of sugar, berries and a squirt of lemon juice, or just some good maple syrup. ---------------------------------------------------------------------------
Nutrition
Ingredients
