Saturday, June 2, 2007

Puffy Oven Pancake



4 small or 3 jumbo eggs at room temperature (leave out about half an hour)
1 and 1/4 cup whole milk at room temperature
1 and 1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pure vanilla extract
1 generous teaspoon lemon zest
1/4  teaspoon ground cardamom
4 Tablespoons unsalted butter

Preheat oven to 375 F.

In  a 10-inch cast-iron skillet, melt butter in skillet in oven or on stove top. Use a brush to get some of the melted butter up the sides or simply spray sides and top with a little non stick cooking spray.

Whisk eggs and milk until fluffy.  Add salt, vanilla, lemon zest and cardamom.  Whisk in flour until mostly smooth (may still have some small lumps), about 20-30 seconds.  Do not over mix.

Pour batter into warm pan and place in oven.

Bake 30-32  minutes.  When edges are puffed and brown and center does not look "wet" remove from oven remove from pan immediately so it doesn't get soggy.

Serve with powdered sugar and fresh lemon juice (try it!) or the usual pancake toppings.

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