Serve this straight from the oven with a dusting of powdered sugar, a spoonful of your favorite fruit jam or preserves, or a drizzle of real Maine maple syrup for a taste of pure perfection!
From the kitchen of Pamela Byrne Riley
Photographed by Richard B. Riley
Innkeepers, Hodgdon Island Inn, Boothbay, Maine
1/2c all-purpose flour
2 large eggs at room temperature
4 TBS unsalted butter
Preheat oven to 425 degrees
Whisk together until smooth all ingredients except the butter; set aside
Melt butter in a 10-inch oven proof skillet (cast iron is ideal; if using pan other than cast iron, be sure to cover handle completely with aluminum foil) over medium heat.
Tilt pan so that the butter coats the sides. Pour the egg mixture into the skillet and cook without stirring, for 1 minute.
Place the skillet in the oven and bake until the pancake is puffed and golden, 12 to 15 minutes.
“Serve immediately”, advises Irma Rombauer, Marion Rombauer Becker and Ethan Becker of Joy of Cooking fame, “as the pancake loses its puff, and therefore its drama almost immediately”.
Makes 2-4 servings.