Rita Dineen Roberts

  • 6 large eggs
  • 6 tbsp flour
  • 1 tbsp sugar
  • 6 tbsp mflk
  • 3 tbsp butter
  • Powdered sugar
  • 1 lemon, cut into wedges

In blender, mix eggs, flour, sugar, and milk until smooth, scraping sides often. Put butter into 10-12 inch skillet that can go in the oven. Set pan in 425 oven on rack slightly above center. Let butter melt for 4 minutes. Tilt pan to coat bottom with butter, then quickly pour in the batter. Bake until pancake puffs at edges (it may also puff irregularly in the center) and is golden brown, about 15 minutes. Quickly cut into 6 wedges and put on plates. Wedges may deflate somewhat after cutting. Sprinkle wedges liberally with powdered sugar and squeeze on lemon to taste. Sounds complicated, but super easy!