Ingredients
Batter
- 3 large eggs (room temperature)
- 2⁄3 cup almond milk (room temperature)
- 1⁄2 tsp kosher salt
- 1⁄4 tsp vanilla extract
- 1⁄2 cup packed all-purpose flour
Other / Garnish
- 3 tbsp clarified butter, melted
- optional: ~1⁄2 cup fresh blueberries
- 1 tbsp unsalted butter, melted
- juice of 1⁄2 a lemon
- powdered sugar
- maple syrup
Method
- Preheat oven to 425°F
- In a blender, combine flour, salt, vanilla, eggs, and almond milk
- Blend until very smooth
- Heat a ~10” cast iron skillet over high heat
- Pour clarified butter or oil into the skillet and brush it up the sides
- Quickly pour the batter into the center of the skillet
- If you have them, sprinkle blueberries on top
- Transfer skillet into the oven and bake until browned and puffy (20–25 minutes)
- Remove from the oven and brush the top with melted butter
- Squeeze lemon juice over the top and dust with powdered sugar
- Serve with maple syrup
References