This is our family favorite recipe. These pancakes are made at least once a week at our house. 🙂
1 tsp. Salt
1/2 C plus 2 Tbs. Butter
1 1/2 C Flour
1 1/2 C Milk
Preheat oven to 425. Put 2 Tbs. butter in pan and put in oven while it preheats.
Once the oven is heated, and butter is melted and bubbly, crack eggs into a blender.
Beat eggs until blended. Add salt. Beat for 1-2 minutes on high.
Add 1/2 C butter.
Slowly add flour.
Add milk and beat on very high for 20 seconds.
Immediately pour batter directly into the hot pan in oven. Use a hot pad to pull the oven rack out enough so you can pour. Do not take the pan out. Quickly shut the oven door.
Bake for 10-15 min at 425, then reduce the temperature to 375 and bake for an additional 15 minutes or until puffy and golden.
Serve with melted butter, powdered sugar and fresh lemon wedges squeezed on top.