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1
Postion the oven rack to upper middle and preheat the oven to 500 degrees F.
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2
In a medium bowl, add the flour, nutmeg, sugar and salt, whisk well.
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3
Set aside.
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4
In a small bowl, add the eggs and milk, whisk well.
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5
Pour the liquid mixture into the flour mixture, and whisk until very smooth.
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6
Set aside.
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7
Melt the butter in a 9 or 10-inch cast iron pan over medium high heat until bubbling.
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8
The pan will be heated up, make sure to use oven mitts when you touch the pan.
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9
Stir in the peaches and brown sugar, stirring constantly.
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10
Cook the peaches until they are browned and slightly caramelized, about 8 minutes.
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11
Remove from the heat.
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12
Immediately pour the batter around the edges and over the peaches.
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13
Put the pan into the preheated oven by using your oven mitts.
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14
Turn the temperature down to 425 degrees F.
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15
Bake for about 15 minutes until the edges are brown and puffed.
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16
It should have risen almost above the edges of the pan.
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17
Loosen the edges with a rubber spatular, invert the pancake onto a serving plate.
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18
Dust the powdered sugar over the top and drizzle with maple syrup.
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19
Serve warm.
