A favorite weekend breakfast. It is so quick and easy and open to many variations. A little sweet, but not too sweet. Also, there is textural and flavor variety! The edges are crisp and delicate, while the bottom is soft and rich and eggy. I’ve made a variation of this in a 9×13 glass baking pan and it works ok. I prefer the skillet result, though.

This recipe was adapted from Real Simple magazine, where they suggest spreading the pancake with 1/2 cup jam or preserves before dusting with sugar. That seems a bit much sugar for me, but a light slather of lemon or lime curd could be divine. What sounds best to me is a pile of fresh fruit in the center, and maybe some lightly sweetened whipped cream. A light drizzle of maple syrup in lieu of the sugar would also be quite tasty.

I’ve made a savory version of this for lunch/dinner before. Leave out the vanilla and add a clove of minced garlic and about 3 tablespoons minced onion to the batter. Also add a bit of pepper and maybe a touch of some spices that would complement whatever else you were serving. I usually made it to subsitute for an authentic flatbread to serve with Indian dishes.

• 3 large eggs
• 1/2 cup all purpose flour
• 1/2 milk
• 1/4 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons butter
• lemon juice
• confectioner’s sugar

• preheat oven to 400°F
• in a bowl or large measuring cup, whisk eggs until combined
• add flour and whisk until egg/flour mixture is smooth. it gets kind of satisfyingly pasty.
• add milk, salt, and vanilla. blend to incorporate
• put the butter in a 12-inch cast iron skillet
• when oven is heated, put the skillet in the oven and leave it there until the butter is melted
• take the skillet out of the oven, quickly swish the butter around to cover the bottom. then, quickly pour in the batter and return the skillet to the oven
• bake 15-20 minutes, until the pancake is puffed up and the edges are nicely browned.
• drizzle with lemon juice and dust with confectioner’s sugar