| 1. | Preheat oven to 425 degrees. |
| 2. | In an oven-safe, medium-sized skillet, melt 2 tbsp butter over medium heat and then set aside. |
| 3. | In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 c sugar. Blend until foamy, 30 seconds to 1 minute, depending on the power of your blender. |
| 4. | Pour batter into skillet and place skillet in the oven. |
| 5. | Bake ~ 20 minutes or until pancake is puffed and lightly browned. |
| 6. | While baking, cut the remaining tbsp of butter into small bits. |
| 7. | Once the pancake is cooked, remove from oven and dot with the butter bits. |
| 8. | Sprinkle with remaining tbsp of sugar and lemon juice. |
| 9. | Slice into wedges and serve immediately. |