Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Move oven rack to the middle slot of the oven and place on it a 10-inch cast-iron skillet or shallow (not more than 3 inches deep) ovenproof dish. Preheat oven to 450 F. While pan and oven are heating, prepare the batter.
In a large bowl beat the eggs until light and frothy. Add milk and vanilla extract. Sift in flour, cinnamon, and nutmeg, being careful to not let lumps form.
Without removing the skillet from the oven, add the butter to the skillet and close the oven door quickly so that the oven does not lose much heat.
Beat the mixture for 3 minutes more. The batter will be thin, but very smooth and creamy.
When the oven is preheated, remove the hot skillet from the oven, being careful to use a potholder or ovenproof mitt. Place the skillet on the top of range or other heat-proof surface. Tilt the skillet to coat it with the melted butter. Add more butter if pan is not coated well with a layer of butter at the bottom.
Pour all of the batter into the hot skillet, and immediately return the skillet to the oven.
Bake approximately 20 to 25 minutes or until puffed and golden brown around the edges. It is normal for the pancake to rise irregularly in the center, if at all.
Remove the skillet from the oven and serve immediately. Like a souffle, it will begin to fall soon after being removed from the oven. It's best to serve the pancake from the skillet, as it may deflate if decanted to a serving plate.
Cut the pancake into individual-size wedges and transfer to dining plates. For a traditional presentation, squeeze the juice of a lemon wedge over the pancake slice and dust it with confectioners sugar. Alternatively, pour warm maple syrup over the pancake slice.
