Pannekoeken



Ingredients

1/4 cup butter (half a stick)
4 eggs, beaten
1 cup milk
1 cup flour
Dash of salt
Dash of vanilla



Preparation

Preheat the oven to 400 F, and melt the butter in a cast iron skillet, a number 8 pan (10” approximate internal diameter) is best.
Beat the eggs in a medium-sized bowl, then add the milk, whisking to combine, and finally whisk in the flour, salt, and vanilla.
Pour the batter into the skillet, and transfer it to the oven.
Bake for 30 minutes, or until the crust is golden-brown.
Let rest momentarily, then serve.



Notes

Serves 2 for breakfast; to serve a greater number of people, add another two eggs per person, and half a cup of flour and milk each, with a similar increase in salt and vanilla. Add less butter, however, than another eighth of a cup. Above about 8 eggs, a single pan of pannekoeken becomes unwieldy, and making two or more separate pans may work better.