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Preheat oven to 425 F, center rack
Add all the batter ingredients, except butter, to a blender. Blend until smooth and without flour lumps. Stop once and scrape the sides and blend again until light and foamy.
Add 4 tablespoons butter to a 10-inch cast-iron skillet and place it in the oven.
As soon as the butter melts, remove the skillet from the oven and pour the prepared batter in the skillet and place it back in the oven (don't stir)
Bake for about 20 minutes, or until the pancake is puffed up, rich golden brown around the edges and light golden brown in the center. Without opening the oven door, reduce the temperature to 300 and bake for another 3-5 minutes.
Remove the skillet from the oven; slide a heat-proof spatula under the pancake and along the sides to release it from the skillet.
Sprinkle the top with confectioner's sugar. Squeeze some fresh lemon juice all over the pancake.
Fold the two sides of the pancake to meet in the center. Sprinkle with additional powdered sugar and another generous squeeze of the lemon juice.
Serve hot with a side of extra lemon slices and powdered sugar.