As tempting as it may be to peek, the key to the success of these pancakes is to make sure no heat escapes from the oven during baking. So keep the oven light on and the oven door closed!
Preheat oven to 400°F (200°C). Combine eggs, flour, milk and granulated sugar in blender; purée until smooth.
Prepare two 8-inch (2 L) metal cake pans by adding 1 tbsp (15 mL) butter to each pan. Place in oven for 2 minutes or until butter is bubbling.
Carefully swirl melted butter to evenly coat each cake pan. Without removing from oven, divide batter evenly between pans. Bake for 15 to 18 minutes or until pancakes are puffed and golden around the edges.
Quickly slide onto a cutting board. Dust icing sugar and squeeze lemon over top. Serve immediately with fresh berries.
Add a dollop of lightly sweetened whipped cream for an extra something special.