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Ingredients
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- 3 large eggs (at room temperature)
- ⅔ cup milk (at room temperature)
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons butter (unsalted)
- 1 tablespoon butter (unsalted, melted)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon powdered sugar (same as icing sugar or confectioners sugar)
- 3 cups mixed berries (fresh)
Instructions
- Preheat the oven to 425°F.
- In a blender, combine the eggs, milk, flour, salt, and vanilla. Blend until the mixture is smooth.
- In a 10-inch cast iron skillet, melt the 3 tablespoons of butter until bubbling, which can be done in the oven for about 5 minutes or on the stovetop.
- Pour the batter into the skillet, ensuring not to mix it with the melted butter, then carefully return it to the oven to bake until puffed and golden, approximately 15 to 20 minutes.
- Once baked, remove the skillet from the oven, brush the pancake with the melted butter, and drizzle fresh lemon juice on top. Add mixed berries and dust with powdered sugar if desired.
Notes
Ensure your eggs and milk are at room temperature for the best texture.
Be cautious when handling the hot skillet after it’s been in the oven.
Feel free to substitute the mixed berries with your favorite fruits.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 160mg