1 cup all-purpose flour, sifted
4 large eggs
1 cup whole milk, at room temperature
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) butter, melted plus softened butter for serving
Pancake syrup
powdered sugar for dusting

1 cup all-purpose flour, sifted 4 large eggs 1 cup whole milk, at room temperature 1/2 teaspoon kosher salt 4 tablespoons (1/2 stick) butter, melted plus softened butter for serving

1. preheat oven to 475

2. In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter and blend until smooth no lumps 20-30 seconds

3. In a 10 inch skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy.

4. Add the batter and immediately put the skillet in the oven

5. bake until the outside of the pancake is puffed and a deep golden color. 17 to 18 minutes