Baked Pancake

• 3 tablespoons butter
• 1 cup unbleached white flour
• Pinch salt
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 3 large eggs
• 1 cup milk
• 1/2 teaspoon vanilla extract, optional
• Confectioners' sugar
• 1 or 2 tablespoons lemon juice, optional
• Stewed or macerated fresh or dried fruit, optional

1. Preheat oven to 450 degrees.
2. Put butter in a nonstick or well-seasoned 12-inch skillet and place in oven; when butter foams, remove skillet from oven.
3. In a large bowl, combine dry ingredients.
4. In another bowl, beat eggs well, then add milk and vanilla, if you're using it, to eggs.
5. When oven is hot, whisk egg mixture into flour mixture and combine well, but do not overbeat.
6. Pour into skillet.
7. Bake 20 minutes, or until pancake is puffy and lightly browned.
8. Sprinkle with confectioners' sugar, add lemon juice and fruit if you're using them; serve immediately.

butter, unbleached white flour, salt, sugar, baking powder, eggs, milk, vanilla, confectioners, lemon juice

Taken from cooking.nytimes.com/recipes/1895 (may not work)