1. Preheat your oven to 425 degrees. Put the cold butter or margarine into a cast iron frying pan (I used a 10 inch Calphalon black anodized skillet). Put the pan in the oven to melt the butter and heat the pan. 2. Mix together the flour, salt, sugar, and milk. Beat in the eggs one at a time until well mixed - you can do this by hand or with a mixer. Pour this mixture into the hot pan in the oven. 3. Bake for 25 minutes. I personally noticed in the last 6 or so minutes that the top edges looked really done -- more than I'd like -- so I reduced the heat to 350. 4. The pancake puffs up nice and high, like a souffle, and then collapses once you take it out of the oven. DON'T PANIC! This is supposed to happen. The edges will be high and slightly crispy, and the inside is flat and eggy. 5. Note: I trimmed the very top edges off (I like the eggy part the best) and topped with melted butter, powdered sugar and sliced fresh strawberries. ---------------------------------------------------------------------------
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