½ cup whole wheat pastry flour
½ cup milk
1 teaspoon vanilla
1 tablespoon cane sugar
Pinch sea salt
4 tablespoons butter
Maple syrup, fruit preserves, confectioners’ sugar
- Preheat oven to 425°F
- Add eggs, flour, milk, vanilla, sugar and sea salt to a blender and blend until smooth. Or mix everything in a bowl by hand with a whisk or hand mixer until smooth.
- Place butter in a 10-inch cast iron skillet and place in the oven. When the butter has melted, swirl it around to coat the sides of the pan. Add the batter to the pan and return pan to the oven. Bake for 20 minutes, until the pancake is puffed and golden. Lower the oven temperature to 300°F and bake 5 more minutes.
- Remove pancake from oven and serve immediately with syrup, preserves, confectioners’ sugar or cinnamon sugar.