Oven Pancake

Instructions

1. Place a rack in the center of your oven (make sure there isn't another rack close above it, or the pancake will rise and hit the rack as it bakes). Preheat the oven to 450 degrees F.
2. Place the butter in a 9, 10, or 11-inch ovenproof skillet. A few minutes before you are ready to bake the pancakes, place the skillet in the oven as it preheats so that the skillet gets hot and the butter melts. You want this skillet to get nice and hot and the butter to melt, but don’t let the butter sputter too much or burn.
3. In a large bowl, briskly whisk together the eggs, milk, honey, vanilla, and lemon zest.
4. Add the whole wheat and all-purpose flours and salt. Very gently whisk just until the flour disappears. The batter will look lumpy at this point, which is just fine.
5. Remove the skillet from the oven and swirl to coat the pan with the melted butter. Working quickly, pour in the batter.
6. Return the skillet to the oven and bake the pancake for 9 to 11 minutes, unit it is puffy, dark golden brown at the topmost edges, and the center is set. It will be super puffy when you first pull it out, then settle as it cools. Dust with powdered sugar. Slice and serve warm with desired toppings.