3 T butter
3 eggs
3/4 c flour
3/4 c milk, heated 20-23 secs in microwave
1 T sugar - or 2
2 tsp vanilla
pinch salt
Put the butter in a large, ovenproof, non-stick sauté pan and place in the oven - or cast iron skillet.
If you pre heat a cast iron skillet, you will put the butter in after it is preheated. Swirl - and pour the remaining butter into the batter.
In a blender (or with a mixer) beat eggs and milk, until uniform. By hand - beat until light yellow, about a minute. Add rest of ingredients - whisk til there are no lumps.
Remove pan from oven, swirl butter to coat the pan and pour the excess into the batter, mix, pour batter into pan. Bake til golden and puffy in the center 20-25 minutes (15-20 min in hotter oven)
Use spatula to remove it from pan and put on wire rack so bottom does not get soggy. Dust with confectioners sugar, Slice into wedges and serve.
OR
if you have time - let the batter rest for 30 minutes -- preheat the oven after the batter is made - and proceed with the recipe as written
