358 Calories / serving
10 mins to Preparation and 25 mins to Cook
Preheat the oven 220-degree c. and put 10-inch iron cast pan in the oven.
Combine flour, warm Meiji Lactose free milk, eggs, sugar, vanilla extract and salt in a high-speed blender. Blend until it perfectly smooth.
When the oven is ready, carefully remove the skillet from the oven. Melt butter in the skillet and immediately pour the batter into the center. Bake for 20 minutes; do not open the oven while baking. Until the pancake is puffed and golden brown.
Garnish with icing sugar and fresh berries. Serve while it warm.