This is such a fun recipe and it's very simple. It's similar to making regular pancakes. We never ate pancakes growing up so this recipe really is my first time making pancakes. Nevertheless, it's very exciting to watch the batter rise very high, then deflate.
Ingredients for 4 small or 2 large portions:
3 large room temperature eggs (I used 2 eggs)
2/3 cup room temperature milk (I used coconut milk)
Packed 1/2 cup flour (really pack the measuring cup firmly with flour)
1/4 tsp vanilla extract
1/4 tsp salt
3 tbsp clarified butter (I used coconut oil)
Preheat the oven to 425 F. Mix all ingredients together. The key is to make sure all refrigerated ingredients are room temp. I microwaved the coconut milk for 15 seconds. I left my eggs in a bowl of warm water to slowly warm them up. While you're preparing the batter, heat your cast iron skillet on medium high. Melt the coconut oil on the skillet. Once the skillet is very hot, carefully pour the batter in. Then place into oven at 425 F. for 20 min.
You can garnish with melted butter, fresh lemon juice, and powdered sugar. I made a raspberry blueberry compote once and that was delicious! Try it out and let me know what you think.