4 large eggs
1 cup milk
1 tablespoon butter, melted
1 tablespoon granulated sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 cup all-purpose flour
fresh lemon juice
Preheat oven to 350°F.
Combine eggs, milk, butter, sugar, vanilla, and salt.
Stir in the flour, blending until smooth.
Let stand 15 minutes.
Heat saucepan medium-high heat.
Add a little butter to the pan and swirl around
Add 2 large spoonfuls of batter, tilting pan to coat bottom.
Cook until golden on the bottom, about 45 seconds.
Turn pancake over and cook until bottom is lightly browned, about 30 seconds.
Keep warm while making the rest of the pancakes.
Butter a casserole dish.
Sift powdered sugar pancake, then sprinkle lightly with lemon juice.
Roll pancakes and place in the casserole dish.
Cover and bake 10 minutes.