SHROVE TUESDAY PANCAKES

4 large eggs
1 cup milk (do not use low-fat)
1 tbsp butter, melted
1 tbsp sugar
1 tsp vanilla extract
1/2 tsp salt
1 cup all purpose flour
additional melted butter
powdered sugar
fresh lemon juice

Preheat oven to 350 degrees F. Butter ovenproof dish.

Blend first 6 ingredients in blender. Gradually add flour; blend until smooth. Let stand 15 minutes.

Heat medium nonstick skillet over medium high heat. Brush with butter.

Add 2 generous tablespoons batter, tilting pan to coat bottom. Cook until golden brown on bottom, about 45 seconds. Turn pancake over. Cook until bottom is speckled with brown, about 30 seconds. Turn out onto paper towel. Repeat with remaining batter, brushing skillet with butter as needed.

Sift powdered sugar over speckled side of each pancake, then sprinkle lightly with lemon juice; fold pancakes into quarters. Overlap pancakes in prepared dish.

Cover, bake until heated through, about 10 minutes.

Serve with more powdered sugar and lemon juice.

Makes 18
Source: Bon Appetit, May 1996 issue