Irish Shrove Tuesday Pancakes with Lemon

🧂 Ingredients

• 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

Instructions

• 1 Preheat the oven to 350°F and butter an ovenproof baking dish. Set aside.
• 2 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.
• 3 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.
• 4 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.
• 5 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.

Nutrition Info