Ingredients:
- 3 large eggs, room temperature
- 1/2 cup flour
- 1/2 cup whole milk, room temperature (I used 1/4 c. 1% milk and 1/4 c. heavy cream)
- 1 T. sugar
- 1 tsp. vanilla extract
- Pinch of salt
- Pinch of nutmeg (opt)
- 3 T. butter
Directions:
- Preheat oven to 425 degrees. Place an oven-safe skillet or oven proof pottery pie dish and let it preheat for at least 8 minutes.
- Meanwhile in the jar of a blender (I used a food processor) combine eggs, flour, milk, sugar, salt, nutmeg and vanilla and blend 30 seconds or pulse until mixture is all incorporated
- Carefully remove the pan from the oven using oven mitts. Add 3 T. butter to the hot pan and swirl to coat bottom and sides of the pan. The butter should sizzle.
- Add batter to the buttered pan then bake for 16-18 minutes or until pancake is puffed and golden brown at the edges.
- Carefully remove the pan from the oven with hot mitts and serve pancake right away.
