Categories: Breakfast

Ingredients

• 1 cup all-purpose flour, sifted
• 4 large eggs
• 1 cup whole milk, at room temp
• 1/2 tsp kosher salt
• 4 tbsp. butter, melted, plus softened butter for serving
• Pancake syrup
• Powdered sugar, for dusting

Directions

1. Preheat the oven to 475.

2. In a blender, combine the flour, eggs, milk, salt and 2 tbsp. of the melted butter and blend until smooth with no lumps, 20 to 30 seconds.

3. In a 10-inch cast-iron skillet, heat the remaining 2 tbsp. melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color, 17 to 18 minutes.

4. Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.

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