Tools needed;
6” seasoned cast-iron skillet
Large mixing bowl
Medium mixing bowl
1-cup measure
2/3-cup measure
1/2-teaspoon measure
Large metal whisk
2-cup sifter
Large spatula

Ingredients for batter;
6 eggs
1 cup all-purpose flour
1 cup whole milk
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp cinnamon

Ingredients for topping;
powdered sugar
lemon juice
softened butter

6 ” seasoned cast-iron skillet 1 -cup measure 2/3 -cup measure 1/2 -teaspoon measure 2 -cup sifter 6 eggs 1 cup all-purpose flour 1 cup whole milk 1/2 tsp salt 1/2 tsp vanilla 1/2 tsp cinnamon

Pre-heat oven to 450 °F with rack in center.
Pre-heat skillet on LOW-MED heat.
Break eggs into large mixing bowl. Add vanilla. Poke the yolks. Fold with whisk 3-4 times.
In medium bowl sift in flour, add salt & cinnamon. Mix gently with whisk.
Add milk to flour mixture; beat vigorously with whisk until smooth.
Pour batter into eggs. Fold gently with whisk 6-8 times, DO NOT BEAT!
Raise heat on skillet to MED. Add a pat of butter to pan, swirl pan as butter melts.
Add 2/3 cup batter to pan. Let cook for 3-4 minutes, until edges are dry. Do not let the center get cooked.
Flip over and immediately place in oven on center rack. Let bake for 5-6 minutes until puffed.
Set on plate and top with butter, lemon juice, and sifted powdered sugar. ENJOY!!