Servings:
Serves 4; Prep time: 5 min; Total time: 25 min Servings
Ingredients
- 3 tablespoon unsalted butter, room temperature
- 3 tablespoon large eggs
- 3/4 cup whole milk
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/4 cup plus 1 tablespoon sugar
- 1 tablespoon fresh lemon juice
Preparation
Baking Directions:
Preheat oven to 425°.
In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium; set aside.
In a blender, combine eggs, milk, flour, salt, vanilla and 1/4 cup sugar.
Blend until foamy, about 1 minute.
Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice.
Slice into wedges, and serve immediately.
