Total Time: 30 minutes

Ingredients

3 large eggs
6 tablespoons all-purpose flour
1 tablespoon sugar
6 tablespoons milk (3oz)
3 tablespoons butter or margarine
1 lemon, cut into wedges

Steps

1. In blender or food processor, whirl eggs with flour, granulated sugar, and milk until smoothly mixed, scraping down sides of container several times.  If made ahead, mixture can be covered and chilled overnight; stir before baking.
2. Put butter in a 10- to 12-inch frying pan that can go into the oven.  Set pan in a 425 degree oven on a rack placed slightly above center. Let butter melt; it takes about 4 minutes.  Tilt pan to coat bottom with butter, then quickly pour in the batter. Bake until pancake puffs at edges (it may also puff irregularly in the center) and is golden brown, about 15 minutes.
3.  

   Working quickly, cut into 6 wedges and transfer to dinner plates, using a wide spatula; the wedges may deflate some what after cutting.  Sprinkle wedges liberally with powdered sugar and squeeze on lemon juice to taste. Makes 6 servings