3 big eggs One half a cup all-purpose flour Half cup milk
2 tablespoons unsalted butter; 1/4 teaspoon salt One tablespoon ground sugar
Turn your oven on to 425°F (220°C). To melt the butter, set it in a 10-inch cast iron skillet and bake.
Add the eggs, flour, milk, salt to a blender while the oven cooks. For a lump-free batter, blend until smooth.
Carefully take the heated skillet from the oven. To coat the pan's sides and bottom, swirl the melted butter about.
Pour the batter onto the hot skillet and back it into the oven. Bake till the pancake is puffed up and golden brown, 20 to 25 minutes.
Serve Immediately: Dust with powdered sugar, slice, and serve while hot.