Place butter in a cold 12-inch cast iron pan, and place over medium heat. It’s important to start from a cold pan so that the butter will brown rather than burn. Keep your eye on it though; it’s a quick transition from caramelized milk fats to sour charcoal.
In a blender, combine eggs, milk and Birch Benders, until lightly foamed.
Once the butter has bubbled and browned, swirl the pan to coat sides and pour off excess butter, reserving for later.
Pour batter into hot pan, and place pan in preheated oven
Bake for 15-20 minutes, until golden brown.
Remove from oven and let sit about 5 minutes. Pour brown butter over the top.
Dust with powdered sugar, if desired. Slice and serve.
Share A RecipeHave a recipe to share?We would love to showcase it on our site.Submit a recipe