Preheat the oven to 425°F. Lightly grease a 9″ cast iron skillet, or 8″ round cake pan. The size of the pan matters here, so measure carefully. Too small, it’ll overflow. Too large, it won’t puff as high.
Melt the butter in the skillet, or melt the butter and pour it into the cake pan.
Whisk together the flour, salt, and sugar.
In a separate bowl, whisk together the milk, vanilla, and eggs.
Add the liquid ingredients to the dry ingredients, whisking until fairly smooth; a few small lumps are OK. Stir in the melted butter, and pour the batter into the pan.
Bake the pancake for 15 to 20 minutes, or until it’s puffed and golden, with deeper brown patches.
Remove it from the oven, and sprinkle with the lemon juice, then the sugar.
A traditional 12-inch skillet may be used in place of the nonstick skillet; coat it lightly with vegetable oil spray before using. As an alternative to sugar and lemon juice, serve the pancake with maple syrup or one of our toppings (see related content.)
1. Whisk flour, 3 tablespoons sugar, lemon zest, salt, and nutmeg together in large bowl. Whisk milk, eggs, and vanilla together in second bowl. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
2. Adjust oven rack to lower-middle position. Melt butter in 12-inch ovensafe nonstick skillet over medium-low heat. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes.
3. Transfer skillet to wire rack and sprinkle pancake with lemon juice and remaining 1 tablespoon sugar. Gently transfer pancake to cutting board, cut into wedges and serve.