Ingredients:

  • 3 large room-temperature eggs
  • 3 cups low-fat milk, room temperature
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp melted unsalted butter
  • 2 tbsp unsalted butter
  • 1/2 cup low-sugar lingonberry jam
  • 1/4 cup pure maple syrup
  • 1 cup Greek yogurt

Instructions:

  1. Place a 12-inch cast iron skillet or baking dish inside the oven and preheat to 425°F (218°C).
  2. Carefully remove the hot pan from the oven and add 2 tbsp unsalted butter, swirling until foaming and lightly browned.
  3. In a large bowl, whisk the room-temperature eggs and salt until frothy.
  4. Gradually stir in the room-temperature milk.
  5. Sift in the flour and whisk until the batter is smooth and velvety.
  6. Stir in the 1 tbsp of melted butter and let the batter rest for 5 minutes to allow the flour to hydrate.
  7. Pour the batter into the sizzling hot pan and immediately transfer it back to the center rack of the oven.
  8. Bake for 25–30 minutes until the crust is mahogany-colored and the center is firm to a light touch.
  9. Remove from the oven and let settle for 2 minutes before slicing and serving with lingonberry jam, maple syrup, and Greek yogurt.