Follow these steps for perfect results
Eggs
beaten
Milk
All-purpose Flour
Vanilla Extract
Cinnamon
Butter
melted
Confectioners Sugar
dusted
Preheat oven to 450°F and place a heavy ovenproof frying pan or cast iron skillet in the oven until hot.
Prepare the batter by beating eggs until light and frothy in a large bowl.
Add milk, flour, vanilla extract, and cinnamon to the eggs and beat for 5 minutes until smooth and creamy.
Remove the hot skillet from the oven using a pot holder.
Add butter to the skillet, tilting the pan to melt and coat the surface.
Pour the batter into the hot skillet all at once.
Immediately return the skillet to the oven.
Bake for 20 to 25 minutes, or until puffed and golden brown.
Serve with a dusting of confectioner's sugar.
Expert advice for the best results
Ensure the skillet is very hot before adding the batter for maximum puff.
Do not open the oven door while baking to prevent the pancake from collapsing.
Add a sprinkle of nutmeg for a warmer flavor.
Everything you need to know before you start
10 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Dust with confectioners sugar and serve immediately in the skillet or on individual plates.
Fresh berries
Maple syrup
Whipped cream
Balances the sweetness of the pancake.
Discover the story behind this recipe
A popular breakfast or brunch dish, often served on special occasions.
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