Step 1

Preheat your oven 425℉.

Step 2

Melt one tablespoon of butter in a heat-safe bowl in the microwave and allow to cool for 2-3 minutes. It is best to not add really hot butter to the batter, as it may scramble the eggs.

Step 3

Place eggs, vanilla, milk, salt, cinnamon, maple syrup, and the tablespoon of melted, cooled butter, and flour into the blender (in that order) and blend until smooth. Set aside.

Step 4

Put the remaining 2 tablespoons of butter into a 10-inch oven-safe skillet, and stick into the oven, just long enough for the butter to melt, about 2-3 minutes. Carefully, remove the skillet from the oven.

Step 5

Pour the pancake batter into the skillet.

Step 6

Return the skillet to the oven and bake for 20-25 minutes, or until a toothpick comes out clean, and the edges are crispy and browned and the center is puffed up.

Step 7

Remove the pancake from the skillet onto a serving plate or cutting board and cut into wedges for serving. Serve immediately for best results with a dusting of powdered sugar, fresh fruit, and maple syrup as desired.