Sometimes also called puff pancake, this batter is poured into a cast iron skillet and emerges from the oven puffed and beautifully golden. Dust with powdered sugar or fruit and serve immediately.
Preheat oven to 425 degrees
Whisk together until smooth
½ cup milk
½ cup all-purpose flour
¼ cup sugar
2 eggs, at room temperature
Melt in a 10-inch ovenproof skillet (cast iron is ideal) over medium heat: 3 tbs. butter, tilt the pan to coat the sides. Pour the egg mixture into the skillet and cook on the stove without stirring for 1 minute. Place the skillet in the oven and bake until the pancake is puffed and golden, 12 to 15 minutes. Serve immediately for the pancake loses its puff, and therefore its drama, almost immediately.
Always use caution when working around the kitchen, stove and cutlery.