1/4 cup (1/2 stick) butter
2 eggs
3/4 cup milk
1/4 cup granulated sugar
1/2 cup all-purpose flour
1/8 cup confectioners' sugar
2 tablespoons lemon juice
2 tablespoons confectioners' sugar
2 cups fresh strawberries
Sour cream

Preheat oven to 400 degrees F.

Preheat a 10-inch cast-iron skillet. Melt butter in cast-iron skillet.

Mix eggs, milk, granulated sugar, flour and the 1/8 cup confectioners' sugar in blender. Pour batter directly into middle of melted butter in skillet. Bake for 20 to 25 minutes.

Pour lemon juice in middle of pancake and spread. Sprinkle the 2 tablespoons confectioners' sugar on the top. Arrange strawberries in middle. Top with a dollop of sour cream.