Egg Pancakes

Let’s make it

1. Heat oven to 425°F. Grease a 10-inch ovenproof cast-iron skillet with a little of the measured butter.
2. Whisk flour, milk, remaining melted butter and salt until smooth. Beat eggs well, then whisk into batter.
3. Pour into the skillet. Bake 18–25 minutes until puffed, golden at the edges and set in the middle. Serve immediately; it will settle as it cools.

From the complete review edition, page 19. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.