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- 5em; list-style-type: none; position: relative; margin-bottom: 1em; line-height:
46;">Preheat oven to 425 degrees. Add butter (DON'T CUT UP) to a 9×13 baking dish (red Le Crueset rectangle) and put into the oven to melt as the oven preheats
5em; list-style-type: none; position: relative; margin-bottom: 1em; line-height:46;">In a high-powered blender, blend eggs, flour, milk, vanilla and salt until completely smooth. Once oven is preheated and butter is melted, remove the baking dish from the oven and pour pancake batter into baking dish.
5em; list-style-type: none; position: relative; margin-bottom: 1em; line-height:46;">Bake in the oven for 18-22 minutes, or until very puffy. The edges of the pancake should be slightly browned and golden.
5em; list-style-type: none; position: relative; margin-bottom: 1em; line-height:46;">Remove from the oven and top with a squeeze of lemon juice and a sprinkle of powdered sugar.
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- 5em; list-style-type: none; position: relative; margin-bottom: 1em; line-height:
46;">Add additional toppings (we love maple syrup and fresh berries) and enjoy!