Ingredients
3 large eggs, room temperature1/2 teaspoon salt1/2 cup all-purpose flour1/2 cup 2% milk2 tablespoons butter, softenedConfectioners’ sugarLemon wedges
Preparation
In a bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or other heavy skillet with butter. Pour batter into skillet.
Bake at 450° for 15 minutes. Reduce heat to 350° and bake until set, about 5 minutes longer. If desired, remove pancake from skillet and place on a large hot platter. Dust with confectioners’ sugar and serve immediately, with lemon wedges on the side.
