2 T. unsalted butter
6 eggs
3/4 C. whole milk
1/4 C. honey
1/2 C. einkorn flour or unbleached all-purpose flour
1/4 tsp. finely ground unrefined sea salt
1 tsp. finely grated lemon zest
1 lemon, cut into 6 or 8 wedges, to serve

Preheat the oven to 425°F. Melt the butter in a cast-iron skillet over medium heat. When the butter froths, turn off the heat and let it be. In a large mixing bowl, beat together the eggs, milk, and honey until uniformly combined. Beat in the flour, salt, and lemon zest. Pour the batter into the buttered skillet. Transfer the skillet to the oven and bake for about 25 minutes, until the pancake rises and puffs. Remove the skillet from the oven, let your guests admire the dish, then cut it into wedges and serve with lemon wedges for squeezing.