Minimally Invasive

from Orangette

This is also excellent with a dollop of lingonberry jam.

For the pancakes:
4 tablespoons unsalted butter
4 large eggs
½ cup all-purpose flour
½ cup half-and-half (or 1/4 cup lowfat milk + 1/4 cup evaporated milk)

For the topping:
4 oz clarified butter (or, if you’re not into clarifying, simple melted butter will do — or do without entirely if your conscience can’t take it)
juice of 1 lemon
powdered sugar

Preheat the oven to 425 degrees Fahrenheit. Melt 4 tablespoons of butter in a 10-inch cast iron skillet over low heat.

In a blender, whir together the eggs, flour, and half-and-half.

Pour the batter into the skillets over the melted butter. Slide the skillet into the oven, and bake for 25 minutes.

Remove the puffed pancakes from the oven, transfer them to a plate or shallow bowl, and pour on clarified butter (or not), sprinkle on lemon juice, and dust with powdered sugar. Serve immediately.

Serves two.

View the original post here.