Ingredients:

  • 6 large eggs, room temperature
  • 1 cup 2% milk
  • 1 cup all-purpose flour, sifted
  • 0.5 tsp sea salt
  • 1 tsp pure vanilla extract
  • 3 tbsp unsalted butter
  • 0.5 cup cultured buttermilk
  • 0.25 cup honey
  • 2 tbsp unsalted butter
  • 0.5 tsp baking soda
  • 0.5 tsp pure vanilla extract

Instructions:

  1. Place your 9x13 inch ceramic dish in the oven and preheat to 425°F (220°C).
  2. In your blender, crack the 6 large eggs and add 1 cup of 2% milk.
  3. Add 1 cup of sifted all purpose flour, 0.5 tsp sea salt, and 1 tsp vanilla extract to the blender.
  4. Pulse on high for 30 seconds until the batter is completely smooth and frothy.
  5. Let the batter sit for 5 minutes.
  6. Pull the hot dish from the oven and drop in 3 tbsp of unsalted butter, swirling until it is melted and sizzling.
  7. Pour the batter into the center of the butter pool and immediately slide it back into the oven.
  8. Bake for 20 minutes until the edges are tall, dark golden, and the center is set.
  9. While it bakes, combine 0.5 cup buttermilk, 0.25 cup honey, and 2 tbsp butter in a saucepan over medium heat.
  10. Bring the syrup to a simmer, remove from heat, and stir in 0.5 tsp baking soda and 0.5 tsp vanilla until it foams up beautifully.