i_rabbit

Equipment: a 10-inch cast-iron skillet
Accompaniment: lemon or orange wedges

Ingredients

• 1/8 cup maple or brown rice syrup
• 2 teaspoon grated lemon or orange zest
• 3-4 large eggs at room temperature 30 minutes
• 2/3 cup milk* at room temperature
• 2/3 cup all-purpose flour
• 1/4 teaspoon pure vanilla extract
• 1/8 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon salt
• 1/2 stick unsalted butter, cut into pieces

* goat, cow, rice or almond

Preparation

1. Put skillet on middle rack of oven and preheat oven to 450°F.
2. Stir together sugar and zest in a small bowl.
3. Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, (~ 1 minute more).
4. Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
5. Serve immediately, topped with lemon, orange and/or brown sugar.