from The Joy of Cooking
Preheat the oven to 425F.
Whisk together until smooth:
1/2 cup milk
1/2 cup all-purpose flour
1/4 cup sugar
2 large eggs, at room temperature
Melt in a 10-inch ovenproof skillet (cast iron is ideal) over medium heat:
4 tablespoons unsalted butter
Tilt the pan so that th butter coats the sides. Pour the eggs mixture into
the skillet and cook, without stirring, for 1 minute. Place the skillet in the
oven and bake until the pancake is puffed and golden, 12 to 15 minutes. Serve
immediately, for the pancake loses its puff, and therefore its drama, almost
immediately.
[kristin buxton]
[food]