Dutch Pancakes

You will need:
1/2 cup flour
1/2 cup milk at room temperature
2 eggs at room temperature
3 tbsp vanilla sugar
1/4 tsp salt
ghee or clarified butter for cooking

icing sugar
1/2 lemon

Preheat your oven to 18oC. In a blender whizz together the flour, milk, eggs, sugar, and salt for 45seconds until frothy. If you don’t have a blender then whisk the ingredients together by hand for a good 4 mins until frothy. Heat a skillet on high with 2-3 tbsp ghee until the pan is coated and smoking hot. Spoon a ladleful of mixture into the pan and spread. The pancake should bubble up. Let the bottom seal for 30seconds and transfer to the oven for 15-20mins until puffy and golden. Serve immediately with icing sugar dusted on top and a squeeze of lemon juice.