Ingredients
8
8 servings
- •2 large eggs
- •2 cups milk
- •1 lemon, zested and juiced
- •2 tablespoons white sugar
- •1 teaspoon salt
- •1 cup all-purpose flour
- •¼ cup unsalted butter
- •2 tablespoons coarse sugar, such as turbinado
- •½ teaspoon ground cardamom
Instructions
- Place an 11x13-inch baking pan into the oven. Preheat the oven to 425 degrees F (220 degrees C) with the pan in place.
- Beat eggs in a large bowl with a wire whisk; add milk, lemon zest, white sugar, and salt and beat together. Add flour and beat until mixture is very smooth. Mix in lemon juice until incorporated.
- Place the butter into the preheated pan and allow it to melt until it is bubbling. Spread the butter over the entire bottom of the pan by rocking it back and fourth. Pour the batter in the buttered pan.
- Bake in the preheated oven until top of the pancake is lightly browned and puffed, 20 to 30 minutes. Mix coarse sugar and cardamom together and sprinkle over the top. Cut and serve.
Nutritional Facts
Per 8 servings
- Calories: 181
- Carbohydrate: 21g
- Fat: 8g
- Fiber: 1g
- Protein: 5g
- Sugar: 9g
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