|All purpose flour||1⁄2 Cup (8 tbs) (unsifted)|
|Milk||1⁄2 Cup (8 tbs)|
|Nutmeg||1⁄4 Teaspoon, ground|
|Confectioner' s sugar||2 Tablespoon|
|Lemon juice||2 Tablespoon|
1. Preheat the oven to 425°F. In a mixing bowl, beat the eggs lightly with a rotary beater, then beat in the flour, milk, and nutmeg.
2. Melt the butter over moderate heat in a heavy 12-inch skillet with a heatproof handle. When the butter is hot, immediately pour in all the batter. Bake for 15 to 20 minutes, or until golden brown and puffed.
3. Sift the sugar over the pancake and return it to the oven for 1 or 2 minutes. Remove the pancake from the oven and sprinkle it with the lemon juice. Gut into wedges, and serve with fruit syrup, preserves, honey, or maple syrup.