Categories: Breakfast
Ingredients
- 1 cup all-purpose flour, sifted
- 4 large eggs
- 1 cup whole milk, at room temp
- 1/2 tsp kosher salt
- 4 tbsp. butter, melted, plus softened butter for serving
- Pancake syrup
- Powdered sugar, for dusting
Directions
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Preheat the oven to 475.
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In a blender, combine the flour, eggs, milk, salt and 2 tbsp. of the melted butter and blend until smooth with no lumps, 20 to 30 seconds.
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In a 10-inch cast-iron skillet, heat the remaining 2 tbsp. melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color, 17 to 18 minutes.
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Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.