- 3 eggs
- ½ cup flour
- ½ cup milk
- 1 tablespoon sugar
- Pinch of nutmeg
- 4 tbsp unsalted butter (3 tbsp if using an 8 inch skillet)
Place a 10-inch skillet in the oven and preheat to 425 degrees F.
Combine eggs, flour, milk, sugar and nutmeg in a blender and blend until smooth.
Remove skillet from oven and place butter in the skillet. Stir around until butter is melted.
As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven.
Bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar, or cinnamon sugar.