Things needed

• 1 cup flour
• 1 cup milk
• 6 eggs
• 1 tsp to 1 tbsp vanilla (be generous – you cannot really have too much vanilla)
• 5 tbsp butter
• 2 tbsp powdered sugar (optional but well worth it)
• Maple Syrup OR Lemon Juice
• 9 by 13 or greater sticky Pyrex or metal pan (this is important! The pancake needs to crawl up the side!)

Directions

In the pan, cut the butter into 5 pieces. Place one piece near each corner of the pan, and the final piece in the middle.

NOTE: Put pan in the oven before you begin to preheat!

Preheat the oven to 425 degrees. (The butter will be sizzling and may have browned – that is OK!)

Add Eggs/Milk/Flour/Vanilla to a blender.

Blend til smooth.

Remove the pan from the oven

Pour the pancake batter into the hot oven (it will sizzle, that is OK as well!).

Return the pan to the oven. Keep it centered in the oven so that the pancake grows evenly.

Cook for between 25 to 27 minutes until the sides have puffed up and the top is browned.

Using a sifter or just by hand, dust the top of the pancake with the powdered sugar. There may still be buttery-looking areas: that is perfect.

The sides will slightly settle. Cut into 6 to 8 pieces (one horizontal cut down the center and 2 to 3 vertical cuts so that they are in square sections.

Serve with a topping of lemon juice (for a citrusy bite) or maple syrup (for a sweeter, warmer feel).