This recipe comes from my parents. It's a favorite in our family. We'd even make these for dinner occasionally. If you like breakfast food or dessert you've gotta try this!
Makes 16 to 18 pancakes or 4 to 6 servings.
3/4 cup sugar
1/4 tsp salt
1 tsp grated lemon rind
1/2 cup (1 stick) butter, melted
1 cup half-and-half
1 cup all-purpose flour
1 tsp vanilla
In a large bowl, beat the eggs until light, about 3 minutes. Add the rest of the ingredients in the order given and beat together. The batter will be very thin.
Heat (over medium heat) a heavy/medium iron skillet or crepe pan and grease very lightly, just barely rubbing the sides and bottom with a bit of butter. Pour in 1/3-1/2 cup batter, tipping the skillet so batter runs up to the sides. When the pancake loses its gloss, loosen sides gently and turn. When brown on the second side, fold into fourths and place in a heated casserole dish (to keep warm).
*If you want the lemon to be a little more prominent, add a little lemon juice. I just give 1/2 a lemon a small squeeze, probably about 1 tsp. of juice.
This are so sweet and rich I often eat them plain, but you could add powder sugar, fruit, jam, whipped cream, yogurt, syrup or anything else you like to top pancakes with.