Ingredients:

  • 3/4 cup (95g) all-purpose flour
  • 1 tbsp (12g) granulated sugar
  • 1/2 tsp (3g) salt
  • 3/4 cup (180ml) whole milk, room temperature
  • 3 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 4 tbsp (56g) unsalted butter

Instructions:

  1. Preheat the oven to 425°F (218°C) and place the 10-inch cast iron skillet inside the oven while it preheats to ensure the pan is searing hot.
  2. Combine all-purpose flour, sugar, salt, milk, eggs, and vanilla extract in a blender. Pulse for 20–30 seconds until the mixture is smooth and frothy, then let the batter rest for 5 minutes.
  3. Carefully remove the hot skillet from the oven, add the butter, and swirl until completely melted and bubbling.
  4. Immediately pour the batter into the center of the pan without stirring, allowing it to spread naturally.
  5. Bake for 15–20 minutes without opening the oven door until the edges are deeply puffed and mahogany-colored and the center is set.