2 tablespoons butter, salted

3 large eggs, room temperature

1/2 cup milk, warmed (whole milk preferred)

1/2 cup all-purpose flour

1–2 tablespoons sugar (optional)

1 teaspoon vanilla extract

1/4 teaspoon salt

Toppings:

Butter, melted or soft

Fresh lemon juice

Powdered sugar, for dusting

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Preheat oven to 425°F (220°C) and place a 10-inch cast iron or oven-safe skillet in the oven.
Blend eggs, milk, flour, sugar, vanilla, and salt until smooth and airy.
Carefully remove hot skillet, add butter, swirling to coat.
Pour batter into skillet and return to oven.
Bake 18–22 minutes, until puffed and golden brown around edges.
Serve immediately with desired toppings.

Add fresh berries or sliced fruit before baking for sweetness.

Sprinkle cinnamon or nutmeg in batter for extra warmth.

Top with yogurt and granola for a hearty breakfast.

Best served fresh; leftovers can be refrigerated up to 2 days and gently reheated.