David Eyre'S Pancake From Ny Times

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   1. Preheat oven to 425 degrees. In a mixing bowl, lightly beat the eggs. Add the flour, milk and nutmeg and lightly beat until blended but still slightly lumpy.

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   2. Melt the butter in a 12-inch skillet with a heatproof handle over medium-high heat. When very hot but not brown, pour in the batter. Bake in the oven until the pancake is billowing on the edges and golden brown, about 15 min.

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   3. Quickly remove from the oven and, using a sieve, sprinkle with confectioners' sugar. Return to the oven for a minute. Remove again and squeeze the lemon juice over it and serve with jam.

* Per serving · 4 servings · Values may vary.

No additional tips available.