This recipe is my son in law's Christmas brunch specialty. I still have trouble with it but it is so good that I keep trying. They will keep it in the fridge for up to four days or one month in the freezer (not that they will last that long)
Preheat oven to 400F (200 C).
Place Place rack in middle of oven
In blender, mix milk, flour, eggs, sugar and vanilla until batter is blended and smooth
Place butter in a 9 inch X 14 inch (23 cm X 33 cm) rectangular pyrex dish. Once the oven has reached the desired temperature, place the dit in the oven.
Count about 3 to 5 minutes so that the butter has time to melt and to start bubbling without changing colour.
Watch it carefully, because if the butter turns brown, you will have to start that part over
Pour your batter in the dish containing the boiling butter, without taking it out of the oven, just pulling the rack. Do NOT mix
Cook in the oven 30 minutes. The pancake will become golden and voluminous
When taken out of the oven, sprinkle powdered sugar over it, along with lemon zest and berries.
Serve immediately
Servings 0