1 to 2 Tbsp. Vegetable oil
1 cup flour
1 1/4 cup whole milk
3 whole eggs
1 tsp vanilla extract
1/4 cup corn starch
Lemon zest from one lemon
Lemon juice from that lemon
1/2 stick melted butter
Powdered sugar to taste
Fresh berries for garnish
Heat oven to 450. Brush a cast iron skillet or oven-proof pan (10-inch is ideal) with the oil, including the sides of the pan. Place pan in oven and heat oil until it shimmers.
Mix together the dry ingredients: flour, corn starch, lemon zest.
In another bowl mix together the wet ingredients: milk, eggs, melted butter, and vanilla. Whisk well.
Add just enough of the wet ingredients to the dry to create a smooth batter. Then whisk in the rest of the wet ingredients. The batter will be loose.
Remove the pan from the oven (carefully because it’s hot!). Carefully pour the batter into the pan and return to the oven. Cook for about 20 minutes - until the sides are golden brown and the center has puffed up.
Take the pan from the oven. The center will deflate. Remove to a serving plate. Sprinkle with lemon juice and dust with powdered sugar. Add fresh berries for garnish.
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