6 large eggs
1 cup all-purpose flour
1 cup milk
1/2 tsp. salt
2 tbsp. butter, melted
2 tbsp. shortening (better with butter flavored shortening)

Note: Make at least 1 hour before baking, up to 24 hours.

Add eggs, flour, salt, milk and melted butter to blender. Cover and blend for 30 seconds or until smooth. Stop and scrape sides. Blend again another 30 seconds. Cover batter and let stand up to 4 hours at room temperature or chill overnight in refrigerator.

Preheat oven to 450°F. Divide shortening, 1 tablespoon in each of 2 metal pie pans. Place pie pans in oven to heat and melt shortening for 5 minutes.

Remove pans and spread out melted shortening to grease pan. Divide batter evenly in the pans. Return to oven and cook 15 minutes. After 15 minutes, reduce heat to 350°F. Bake an additional 10 minutes or longer until edges are puffy and golden brown.

Remove pancakes to warm plates.

Serve with lemon wedges and confectioners' sugar.

Submitted by: CrazyBZ