Preheat the oven to 450 degrees F.
In a blender, blend the eggs
and egg white until frothy
. Add the milk
, flour, 2 tablespoons of the melted butter
, sugar, vanilla and salt and blend just until smooth. Using a spatula
, scrape down the sides of the blender
. Add the orange zest and pulse
just to combine.
In a cast-iron skillet over medium heat, heat remaining 2 tablespoons butter. Once hot, pour in the pancake
mixture and transfer to the oven. Cook until golden brown and puffy, about 20 minutes.
Top with powdered sugar. Slice and serve with Strawberry-Mint Compote and Blood Orange Maple Syrup.