- ½ cup (120 ml) flour
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) dried thyme
- 6 eggs
- ½ cup (120 ml) milk
- ¼ cup (60 ml) canola oil
- Preheat oven to 425 F (220 C).
- Combine flour, salt, and thyme in a bowl and whisk to combine. In a separate bowl, beat eggs and milk until light and foamy. Stir the dry ingredients in with the wet until just combined. Do not over-stir.
- Add canola oil to a 9-inch (23 cm) cast iron pan and place in the oven for 5 minutes to heat up. Carefully remove pan from oven and pour batter into hot pan. Place pan back in the oven and cook for 12-15 minutes or until golden, puffy and no longer wet.