- 3 tablespoons of unsalted butter, room temperature - 3 large eggs - 3/4 cup of whole milk - 1/2 cup of all-purpose flour, (spooned and levelled) - 1/4 teaspoon of salt - 1/2 teaspoon of pure vanilla extract - and 1/4 cup plus 1 tablespoon of sugar
Step 1: Preheat oven to 425°F. In a oven-safe non-stick pan, melt 2 tablespoons of butter over medium heat; set aside.
Step 2: 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.
Step 3: Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.