Ingredients :
- 3 large eggs, room temperature
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup 2% milk
- 2 tablespoons butter, softened
- Confectioners' sugar
- Lemon wedges
Directions :
- In a bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or other heavy ovenproof skillet with butter. Pour batter into skillet.
- Bake at 450° for 15 minutes. Reduce heat to 350° and bake until set, about 5 minutes longer. If desired, remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and serve immediately, with lemon wedges on the side.
