Beat together the eggs and milk until well blended. Add the flour
and salt all at once; stir with a fork until just combined. The batter will be a little lumpy.
Melt the butter in an oven-proof 12-inch skillet, preferably seasoned
cast iron. When the butter sizzles, add the banana slices, then
pour the batter on top. Place in the oven and bake for about 20
minutes, until the pancake is puffed up and golden.
Drizzle the lemon juice over the top, then sift powdered sugar over
Serves 2 to 4.
Variation: You may substitute 2 sliced peeled tart apples for the
bananas. Sauté the apple slices in the butter and season with 3
tablespoons sugar, 1/4 teaspoon cinnamon and 2 tablespoons lemon
juice before adding the batter.
Source: Bette's Oceanview Diner, Berkeley, California