Ingredients:

  • 1/2 cup whole milk
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 3 tbsp unsalted butter

Instructions:

  1. Place a 10-inch cast iron skillet inside the oven and preheat to 425°F (220°C).
  2. Combine 1/2 cup whole milk, 3 large eggs, 1/2 cup all-purpose flour, 1 tbsp granulated sugar, 1/2 tsp salt, and 1 tsp vanilla extract in a blender.
  3. Process for 20–30 seconds until the batter is completely smooth and slightly frothy.
  4. Carefully remove the hot skillet from the oven.
  5. Add 3 tbsp unsalted butter to the hot skillet and swirl until it is melted and bubbling.
  6. Immediately pour the batter into the center of the pan; let it spread naturally without stirring.
  7. Return the skillet to the oven and bake for 20–25 minutes until the edges are deeply golden and the center is set (reaching an internal temperature of 160°F/71°C) but still has a slight jiggle; do not open the oven door during baking to prevent collapse.
  8. Remove the skillet from the oven and let the pancake rest for 2 minutes before slicing into 6 wedges.