1/3 cup sifted bread flour or all-purpose flour Bread flour is a high-protein flour. The high prot
1/8 teaspoon pure vanilla extract
3 teaspoons butter
Fresh Slices from 1 or 2 lemons
Powdered sugar
Instructions
1. Preheat oven to 450 degrees F. NOTE- It is very important that you preheat your oven. Place
oven rack on the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast
iron skillet (10-inch) in the oven until hot and sizzling.
While pan is heating, prepare your batter.
NOTE 2 - Use a shallow pan, not more than 3 inches deep (cast iron skillets, oven-proof fry pans, pie pans, baking dishes). Using a cast-iron skillet or pan works well because it acts as a heat reservoir, retaining the heat and distributing it evenly.
In a large bowl, beat the eggs until light and frothy, add milk, flour, vanilla extract. Beat for 5 minutes more. The batter will be thin, but very smooth and creamy. -- --- USING A POT HOLDER,--- -- remove the HOT skillet from the oven, add the butter tilting the pan to melt the butter and coat the skillet.
Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven. Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges it may puff irregularly in the center).
Remove from oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate.
To serve, cut into serving-size wedges and transfer to individual serving plates.
Squeeze 3 or 4 lemon slices over pancake, and dust the top with powdered sugar.
Adjust to taste
Serving
Suggestions
Remove from oven and serve immediately
Originally Submitted
6/11/2009
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