Recipe by Tara Holland
Start to finish: 40 minutes
1/2 cup sugar, plus more for sprinkling
3 lemons—1 juiced (about 1/4 cup), 1 thinly sliced, and 1 zested and cut into 4 wedges
1 cup flour
1/4 tsp. salt
2 large eggs, beaten
1 1/4 cups whole milk
4 tbsp. butter, melted
1. Preheat the oven to 200°. In a large skillet, mix 1/2 cup sugar, the lemon juice, and 1/2 cup water. Bring to a boil, stirring until the sugar dissolves. Add the sliced lemon. Simmer, stirring often, until the slices are candied, about 10 minutes. Drain the slices. Transfer to a wire rack set inside a baking sheet. Sprinkle both sides of the slices with sugar. Let cool.
2. In a large bowl, whisk the flour and salt; form a well in the center. Add the eggs; stir to blend. Gradually whisk in the milk. Whisk in 2 tbsp. melted butter.
3. Heat a medium skillet over high. Brush the skillet with melted butter. Scoop about 1/3 cup of the batter into the pan. Immediately swirl the pan to coat the bottom. Cook until the bottom of the pancake is golden brown, 1 to 2 minutes. Flip and cook until cooked through, 20 to 30 seconds. Transfer to a plate; place in the oven to keep warm. Repeat with the remaining batter and melted butter for a total of 8 pancakes.
4. Sprinkle the pancakes with sugar. Squeeze 2 lemon wedges over the pancakes. Roll up the pancakes; divide among plates. Sprinkle with more sugar, then squeeze the remaining 2 lemon wedges on top. Top with the lemon zest. Garnish with the candied lemon slices.