I found this recipe last night on a blog via Facebook and just tried it this morning. Easy and delicious! I made the pancake as described, but I didn't have any lemons, so I just used powdered sugar, maple syrup, and raspberries. Still very good. However, I'll try the lemon syrup for sure next time since I love nearly all things lemon.
1/2 cup butter
6 large eggs
1 and 1/2 cups milk
1 and 1/2 cups all-purpose flour
juice of two lemons
Put butter in a cast iron skillet or glass pie plate and set in a preheated 425 degree oven. While the butter is melting, lightly beat eggs in a large bowl with a wire whisk. Add milk and flour. Mix with a wire whisk until large clumps disappear and the batter is fairly smooth. Don’t over-mix or your pancake will be tough.
Carefully remove skillet or pan from oven and pour batter into the hot, melted butter. Return pan to oven and bake until well browned and puffed on the edges, 20 to 25 minutes, depending on pan size. Cut into wedges and serve with the lemon syrup! Fresh berries are a wonderful addition to this breakfast dish.
To make the syrup, juice the lemons, discard the seeds, and add powdered sugar, a tablespoon at a time until the syrup tastes sweet enough to your liking. Mix with a wire whisk.