Makes 1 large pancake that serves 4

4 tablespoons butter

3 extra-large eggs

½ cup all-purpose flour

½ cup milk

Topping:

4 ounces clarified butter

Juice of one lemon

½ cup powdered sugar

1. Preheat oven to 425 degrees. In a 10- or 11-inch cast-iron skillet set over low heat, melt 4 tablespoons butter.

2. In a blender, combine eggs, flour and milk until smooth. Pour batter into skillet over melted butter, then bake 25 minutes.

3. As soon as the pancake comes out of the oven, pour on clarified butter, then sprinkle on lemon juice and powdered sugar. Serve at once.

From Sharon Kramis