This recipe yields puffy, golden pancakes with minimal effort because they’re baked rather than cooked on top of the stove. Lemon cuts the sweetness of these pancakes and imparts its fresh, citrusy flavor. Serve with Venison Sausages (page 185).
- 8 extra-large eggs
- 1 cup all-purpose flour
- 1 cup half-and-half
- 8 tablespoons (1 stick) unsalted butter, room temperature, plus 4 tablespoons, melted, for brushing on the pancakes
- 4 tablespoons unsalted butter, melted
- Confectioners’ sugar
- 2 lemons, cut into wedges
- Preheat the oven to 425°F.
- In a large blender, combine the eggs, flour, and half-and-half. Blend on medium speed until the batter is fairly thick and smooth, scraping down the sides of the blender container several times.
- Place 4 tablespoons of the softened butter in each of two 10-inch or 11-inch cast-iron skillets. Place each skillet over low heat and melt the butter.
- Pour the batter over the melted butter in the skillets, making sure the batter is evenly distributed.
- Carefully slide the skillets into the oven. Bake the pancakes for 25 minutes, or until puffed and golden.
- Transfer the pancakes from the skillets to large plates or shallow bowls with a large spatula. Immediately pour 2 tablespoons of melted butter over each pancake. Sprinkle with confectioners’ sugar and place wedges of lemon for squeezing on top of the sugared pancakes. Serve immediately.