• ½ cup all-purpose flour
• ½ cup milk
• ½ teaspoon vanilla
• ½ teaspoon  salt
• Zest of ½ lemon
• ½ teaspoon dried thyme or 1 teaspoon fresh thyme
• 2 eggs, beaten well
• 2 tablespoons butter, melted
• ¼ cup chopped cooked bacon or sausage (optional)
• ⅓  cup chopped nuts (pecans, walnuts, macadamia nuts) or fruit (optional)

Directions

Preheat oven to 400^oF.

In a large bowl, mix together flour, salt, lemon zest, and thyme. Stir in the milk, vanilla, and beaten eggs. Stir until smooth.

Melt the butter in a 12-inch skillet with an ovenproof handle or in a 9-by-13-inch oval baking dish. Pour in the batter and, if adding fruit, or breakfast meats, let the batter cook for a minute or two and then add the filler items.

Transfer the pan to the oven, and bake for 10 minutes at 400^oF. Then reduce the heat to 350^o and bake for an additional 5-10 minutes or until the pancake is golden brown and puffed.

Remove from the oven and sprinkle with powdered sugar. Cut it into wedges and serve with maple syrup.

Serve immediately.

Serves two to three.