Ingredients
3
eggs
2/3
cup milk, room temperature
2/3
cup Gold Medal™ all-purpose flour
2
to 3 teaspoons grated lemon peel
1
teaspoon almond extract
1
lemon, quartered
Powdered sugar
Preparation
Heat oven to 425°F. Place butter in 10- to 12-inch ovenproof skillet; place in oven to melt.
In small bowl, beat eggs, milk, lemon peel and almond extract with whisk. Add flour; mix until batter is smooth. Pour into hot skillet.
Bake 20 minutes or until pancake is puffed and brown.
Squeeze juice from quartered lemon over top of pancake; sprinkle with powdered sugar. Serve immediately.
