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 23 centimeter cast iron pan and place in the oven for five 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.