– 1/2 cup (130 grams) milk, at room temperature – 2 large eggs, at room temperature – 1/4 teaspoon fine salt
– 1/2 cup (65 grams) all-purpose flour – 2 tablespoons unsalted butter – Powdered sugar, for serving – Lemon wedges, for serving
Gather the ingredients. Preheat the oven to 425 F and place a 10-inch cast-iron skillet inside.
In a larger bowl, whisk together the milk, eggs, and salt.
Whisk in the flour until the batter is largely smooth (a few lumps are okay).
Add the butter to the hot skillet and swirl it around until it coats the bottom and halfway up the sides.
Pour the batter into the skillet and return it to the oven right away. Bake for 15 to 20 minutes, or until the pancake is puffy and a rich golden brown.
Serve the pancake hot, topped with powdered sugar and lemon juice to taste.
Today's horoscope: May 6, 2024