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Add all the ingredients, except the butter, to a blender and blend on high for 20 seconds, or until everything is well combined. Let the batter rest for at least 1 1/2 hours, or overnight in the fridge.
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Pre-heat oven to 430 F with large cast iron pan inside at the same time. Remove pan from oven, add ½ tablespoon of butter to the pan and use a brush to spread it all around the bottom and sides. Pour enough batter into the hot pan until it just touches the sides of the pan.
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Bake until the pancake is puffed and golden brown about 12-15 min. Repeat 1-2 more times with remaining batter.