Description
A light and airy pancake baked in a skillet, perfect for a celebratory breakfast with versatile toppings.
Ingredients
Scale
- 3 large eggs, at room temperature
- 3/4 cup all-purpose flour
- 3/4 cup whole milk, at room temperature (or nondairy)
- 1 teaspoon lemon zest
- 2 tablespoons granulated sugar
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter
- 2 tablespoons confectioners’ sugar, for sifting
- Optional toppings: berries, whipped cream, maple syrup, and/or strawberry sauce
Instructions
- Preheat the oven to 400°F (204°C).
- Place the eggs in a blender and blend on medium-high speed until frothy, about 45 seconds.
- Add flour, milk, lemon zest, sugar, salt, and vanilla, and blend until combined.
- Allow the batter to rest for 15 minutes at room temperature.
- Place butter in a 10-inch oven-safe skillet and place in the oven for 5 minutes to melt.
- Remove from the oven and use a pastry brush to spread the melted butter up the sides of the pan.
- Pour the batter into the center of the hot pan and bake for 15 minutes.
- Reduce the oven temperature to 350°F (177°C) and bake for an additional 10 minutes, or until the edges and center are browned.
- Cool for 5 minutes before adding desired toppings.
- Slice and serve.
Notes
Optional toppings can be swapped to match seasons and preferences. Ensure the skillet is hot before pouring in batter for the best rise.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 9g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 80mg