Puffed Pancake

2 eggs

1/2 cup milk

(I find the pancake rises better if you bring the above ingredients to room temp first)

1/2 cup sifted all-purpose flour

cinnamon - just eye balled it

pinch of salt

2 tablespoons butter 

2 tablespoons confectioners' sugar for dusting

Directions:

Place a 10 inch cast iron skillet inside over and preheat oven to 475 degrees F (as mentioned above I used my stoneware pan, but you can use a cake pan as well, it just won't come out as crispy)

In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, cinnamon and salt.

Remove the skillet from the over and reduce oven head to 425 degrees F. Melt butter in the hot skillet so that the inside of the skillet is completely coated with butter. Pour all the batter in the skillet and return to oven.

Baked until puffed and browned - about 12 minutes. Remove from oven and sprinkle immediately with powdered sugar and top with your favorite fruit.