Beat butter until smooth and add egg yolks, sugar, vanilla sugar, salt and lemon zest. Sift flour and fold in by tablespoonfuls. Beat egg whites until stiff and fold in.
Heat some of the oil in a skillet, pour in a thin layer of batter (about 10 cm in diameter) and bake the pancakes until golden brown on both sides. Cook the remaining pancakes in the same way.
Sprinkle the hot pancakes with sugar or add cranberries.
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