In two round cake pans, place 1/2 the butter in each & place in oven to melt while preheating to 425.
Blend the eggs, milk & flour in your blender.
Remove the pans from the oven and pour half of the batter in each pan.
Bake for 15-20 minutes until they're puffed up with golden-brown edges. Try not to open the oven.
To serve, squeeze half a lemon over each pancake & sprinkle with the powdered sugar.
Eat right away!
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