1 cup white sugar
1 cup brandy
2 teaspoons lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
2 egg whites
2 egg whites
1 cup buttermilk
2/3 cup vegetable oil
2 teaspoons vanilla extract
Preheat the oven to 425 degrees F (220 degrees C). Place the sugar and brandy in a bowl and immediately mix in lemon juice, lemon zest, lemon zest and lemon zest. Stir in butter and olive oil.
Place the egg whites into a mixing bowl. Fold in the lemon zest mixture. Spread evenly over the prepared crust.
Bake in the preheated oven for 20 minutes, or to desired crispness. Serve warm or cold. Sprinkle some lemon slices on top of the pancake while baking and serve warm.