1. Pre-heat the oven to 220°C/425°F.
2. Grease an oven-proof skillet with butter; heat over stove on low/medium heat until the butter is melted and spread evenly in your skillet. Set aside.

Make the lemon curd

1. Zest your lemon and set zest aside.
2. Squeeze the juice of your lemon into a saucepan, removing any seeds.
3. To your lemon juice, mix in your sugar/sweetener of choice, then heat on the stove over low/medium heat.
4. While your lemon juice and sugar mixture is heating, crack 2 eggs into a bowl and beat well.
5. Once lemon juice is well heated, turn the fire off and leave to cool for 3-5 minutes.
6. Slowly pour your lemon juice mixture into your eggs, whisking constantly. Continue whisking for 1 minute at a constant pace.
7. Transfer mixture to the saucepan and add lemon zest.
8. Heat the mixture over low heat until thick and creamy.
9. If you screw up your lemon curd just add some milk!
10. Set aside.

Make the pancakes

1. Crack 3 eggs into a mixing bowl and beat well until combined.
2. Add in salt, sugar/sweetener, vanilla extract and sieved flour. Whisk until just combined.
3. Heat up milk until warm.
4. Slowly add the warm milk while whisking the pancake batter until well combined.
5. Pour pancake batter into buttered skillet and pop it in the oven for about 15 minutes.

To serve

1. Once the pancake is out of the oven, add in the lemon curd.
2. Garnish with toppings of your choice. I recommend fruits such as blueberries or mixed berries (optional but highly recommended).
3. Dust with powdered sugar (optional).
4. Serve!