1 cup whole milk
1/2 teaspoon salt
4 tablespoons unsalted butter, melted, divided
- Preheat oven to 475 degrees F.
- In a blender, combine the flour, eggs, milk, salt and 2 tablespoons of the melted butter. Blend until smooth with no lumps, 20 to 30 seconds.
- In a 10-inch cast iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color, 17 to 18 minutes.
- Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.