Photograph by Anita Donohoe

Ingredients
3 eggs, beaten
1/2 cup cream
1/2 cup all-purpose flour
4 tablespoons sugar
1/4 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
1/4 teaspoon lemon zest
2.5 tablespoons butter

topping when cooked:
Freshly-squeezed lemon juice
Powdered sugar

Instructions
Place oven rack on the middle rack of your oven. Place a 10-inch cast-iron skillet on the rack. Preheat the oven to 450 degrees with the empty pan in the oven.

Beat the eggs until they are light and fluffy. Add the rest of the ingredients (except for the butter and topping) and beat until smooth.

Use a potholder to remove the pan from the oven, add the butter and turn the pan so the melting butter coats it evenly. When the butter has melted, add the batter all at once. Return the pan to the oven, reduce the heat to 400 degrees, and bake for 20 minutes.

Once again, use a potholder to remove the pan from the oven. The pancake will begin to collapse. Slide the pancake onto a large dish, top with fresh squeezed lemon juice, sprinkle with powdered sugar and serve immediately.

Be creative with your toppings. Try fresh berries, warm applesauce, syrup or anything else that appeals to you.

Makes 2 to 4 servings