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1
Preheat oven to 375u00b0F; put oven rack in middle position.
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2
While oven is heating up, divide butter in half (1/4 cup each). Melt one of the halves. The other half, divide again, and place pieces in two large cast-iron or stone-ware frying pans. Place pans in oven while it preheats.
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3
In a blender, mix melted butter, eggs, sugar, flour and milk.
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4
Remove pans from oven, swirl butter around slightly up the side of the pans.
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5
Pour half of the flour-milk mixture into the first pan, the remainder in the second pan.
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6
Quickly return pans to the oven. Bake until fluffy, golden brown and crispy, about 45 minutes. The puffiness goes down as it cools. Serve immediately with Honey Butter (follows).
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7
PREPARE HONEY BUTTER: While the pancakes are baking, rinse out blender; pour in warmed honey and start blender on medium-high.
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8
Slowly drizzle in half of the 1/2 cup melted butter; mix for 10 seconds, then add remaining butter. Mix for 3 minutes (if you can stand the racket!).
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9
Add cream and vanilla; blend/pulse just enough to mix it in .
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10
This makes 1 1/2 cups and is best served warm.
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11
Store leftover honey butter in fridge. Reheat for just a few seconds in the microwave--do NOT boil!
