4 large eggs, at room temperature
3/4 cups bread flour, at room temperature
3/4 cups whole milk, at room temperature
1 tablespoon sugar
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
pinch of nutmeg
4 tablespoons unsalted butter
confectioners sugar
Step 1
Pre-heat oven to 425 degrees. Place a 12-inch cast-iron skillet in the oven while the oven is pre-heating.
Step 2
Whisk by hand all ingredients except the milk, until smooth, and then whisk while slowly adding the milk.
Step 3
When the oven is at 425 degrees, add the butter to the skillet. As soon as the butter has melted (watch it so it does not burn) add the batter to the skillet, return skillet to the oven and bake for 20 minutes, until the pancake is puffed and golden. Turn the oven off and bake 5 minutes longer.
Step 4
Remove pancake from oven and dust with confectioners sugar (pour sugar into a small sieve and shake it gently over the pancake). Serve with warm maple syrup, lemon zest or warmed cinnamon apple slices (can use a few tablespoonfuls of canned apple pie filling).
Note: It’s important that the ingredients be at room temperature. If not, the pancake will not rise as well.