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1
Preheat oven to 450u00b0F. (It is very important that you preheat your oven.) Place an oven rack on the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast iron skillet (I like using my 10-inch cast-iron skillet) in the oven until hot and sizzling. (Note: I like using my 10-inch cast iron skillet. Use a shallow pan, not more than 3 inches deep (pie pans, cast iron skillets, oven-proof fry pans, baking dishes, paella pans). I prefer using a cast iron skillet or pan because it acts as a heat reservoir, retaining the heat and distributing it evenly.)
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2
While the pan is heating, prepare your batter. In a large bowl, beat the eggs until light and frothy. Add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.
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3
Using a pot holder, remove the hot skillet from the oven. Add the butter, tilting the pan to melt the butter and coat the skillet.
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4
Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
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5
Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges-it may puff irregularly in the center).
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6
Serve with a dusting of confectioner's sugar.
