This was one of my favorite breakfast dishes growing up and remains an enjoyable option for a weekend treat. Billowing up to reach fantastic heights, children find it particularly captivating. It’s also delicious!
Preheat the oven to 450℉ and grease one 12-inch skillet (butter or oil of your choosing). I like using a Lodge 12-inch cast iron skillet for perfect browning of the sides and bottom.
Break the eggs into a mixing bowl and beat with a whisk until throughly mixed. Add the milk and whisk until thoroughly blended.
Place a large square of waxed paper on your work surface. Combine the flour and salt and then sift the flour and salt onto the waxed paper. If you don't have a sifter you can use a fine mesh strainer. If you don't have waxed paper you can sift the flour and salt onto a clean, dry plate. This is an important step to achieve great heights!
If using waxed paper lift it up by two corners and slowly drift the combined flour and salt into the egg and milk while whisking constantly. Alternatively, you can slowly sift the flour and salt directly into the egg mixture while constantly whisking to blend and smooth.
Add the melted butter (ensure it is not too hot) and whist briskly until the batter is velvety smooth.
Pour the prepared batter into your cast iron skillet and bake for 15 minutes at 450℉
After 15 minutes reduce the oven temp to 350℉ and bake for another 10 minutes or until beautifully browned and "puffed up!".
Remove from oven and sprinkle with lemon juice and top with powdered sugar.
(*hint: sometimes we top the baked pancake with more butter and maple syrup to really push it over the top)
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