Ingredients

The following ingredients have 9 Servings
  • 4 large eggs
  • 1 cup milk
  • 1 tablespoon butter, melted
  • 1 tablespoon sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour

Instruction

  • Preheat the oven to 350°F and butter an ovenproof baking dish. Set aside.
  • Blend or whisk vigorously the eggs, milk, melted butter, sugar, lemon zest, vanilla, and salt. A blender works great, but it can also be done whisking by hand. Gradually add flour; blend until smooth. Let stand 15 minutes.
  • Heat a medium nonstick skillet over medium-high heat. Brush with butter. Using a 1/4 cup measure, pour the batter into the bottom of the pan, tilting to coat and form a circle. Cook until the bottom is golden brown, about 30 to 45 seconds. Using a spatula, turn the pancake.
  • Cook the flipped side until the bottom becomes brown and speckled; about 30 seconds. Turn out onto paper towel. Cover with another paper towel. Repeat this process until all of the pancake batter has been used. Brush the skillet with melted butter as needed.
  • Sift powdered sugar over the speckled side of each pancake, then lightly sprinkle a little lemon juice over each pancake. Fold into quarters and lay in the prepared baking dish. Continue to overlap the pancakes as they are folded. Cover and bake until the pancakes are heated through; about 10 minutes. Serve immediately with additional powdered sugar and lemon juice as desired.