4 Large Eggs, at room temperature
1/2 cup Whole Milk, at room temperature
1/2 cup all-purpose flour
2 Ounces Old Amsterdam Aged Gouda – grated – about 1/2 cup
1/2 teaspoon sea salt
2 Tablespoons Unsalted Butter
Heat the oven to 450ºF.
Beat the eggs with a whisk until well blended. Whisk in the milk. Combine the flour, grated Old Amsterdam, and salt in a separate bowl. Stir the flour mixture into the egg mixture just until smooth.
Add the butter to a 10-inch skillet and set in the oven to melt. When the butter is melted, remove from the oven and tilt the pan to let the butter coat the sides as well as the bottom. Pour the batter into the hot, buttered skillet.
Bake until puffed, about 10 – 12 minutes.
Reduce the oven temperature to 350°F.
Continue to bake the pastry until it is golden brown, about 10 minutes longer. Transfer the skillet to the table and cut the pastry into wedges in the pan. The pancake will gradually sink in the center like a popover.