Amounts depend on cast iron skillet size.
3 C. Pan: 1 1/2 Tbsp butter, 1 egg, 1/4 c milk, 1/4 c flour
4 C. Pan: 3 Tbsp butter, 2 eggs, 1/2 c milk, 1/2 c flour
2-3 qt pan: 1/4 c butter, 3 eggs, 3/4 c milk, 3/4 c flour
3-4 qt pan: 1/3 c butter, 4 eggs, 1 c milk, 1 c flour
4-41/2 qt pan: 1/2 c butter, 5 eggs, 1 1/4 c milk, 1 1/4 c flour
Put butter in pan in pre-heated 425º oven. Mix eggs in blender, with blender going pour in milk, slowly add flour. (Note: I just dump in everything and process the dickens out of it, scraping down the sides if necessary.)
Remove pan from oven, pour batter in melted butter. Bake at 425 for 15-25 minutes, depending on pan size, until golden brown. Humps and bumps are normal. Serve directly from pan. Sprinkle with lemon juice and powdered sugar, if desired. Top with fresh fruit, berries, jam, syrup, etc. 1-6 generous servings.
3 C. Pan: 1 1/2 Tbsp butter, 1 egg, 1/4 c milk, 1/4 c flour
4 C. Pan: 3 Tbsp butter, 2 eggs, 1/2 c milk, 1/2 c flour
2-3 qt pan: 1/4 c butter, 3 eggs, 3/4 c milk, 3/4 c flour
3-4 qt pan: 1/3 c butter, 4 eggs, 1 c milk, 1 c flour
4-41/2 qt pan: 1/2 c butter, 5 eggs, 1 1/4 c milk, 1 1/4 c flour
Put butter in pan in pre-heated 425º oven. Mix eggs in blender, with blender going pour in milk, slowly add flour. (Note: I just dump in everything and process the dickens out of it, scraping down the sides if necessary.)
Remove pan from oven, pour batter in melted butter. Bake at 425 for 15-25 minutes, depending on pan size, until golden brown. Humps and bumps are normal. Serve directly from pan. Sprinkle with lemon juice and powdered sugar, if desired. Top with fresh fruit, berries, jam, syrup, etc. 1-6 generous servings.
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