Shrove Tuesday Pancakes

1. 1

   Preheat oven to 350 degrees Fahrenheit.

2. 2

   Add eggs, milk, 1 tbsp. melted butter, granulated sugar, vanilla and salt to a blender. Blend. Gradually add the flour and blend until smooth. Let stand 15 minutes.

3. 3

   Heat a large cast iron skillet over medium heat. Brush the pan with some of the remaining melted butter. When the pan is hot, pour a third of the pancake batter into the center of the pan. Tilt the pan immediately to spread the batter thinly over its entire surface. Cook for about 2 minutes until the bottom of the pancake starts to brown, then flip and cook the other side. Lift the pancake out onto a paper towel. Continue with the steps with the remaining batter, adding more butter as needed.

4. 4

   Butter an oven proof dish. Dust the speckled side of each pancake with powdered sugar. Sprinkle lightly with lemon or orange juice. Fold each pancake into quarters and overlap them in the buttered dish. Heat in the oven for about 10 minutes. Before serving, sprinkle with more powdered sugar and juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.