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From a Martha Stewart recipe

3 tablespoons unsalted butter, room temperature
3 large eggs
3/4 cup whole milk
1/2 cup all-purpose flour (spooned and leveled)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 cup plus 1 tablespoon sugar
1 tablespoon fresh lemon juice

Preheat oven to 425°. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium; set aside.
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.
Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.

Serves 4
Keywords: breakfast, pancakes, skillet dish   Category: Breakfast    Cookbooks:
Recipe by Dave Ferguson     Added: February 25, 2009 by deebeeeff     Last Updated: October 23, 2014
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