Ingredients

2 eggs

1/2 cup flour

1/2 cup milk

Pinch of nutmeg

4 Tablespoons of butter

2 Tablespoons confectioners’ sugar

Juice of half a lemon

Fig or blackberry jam, pear butter, or any kind of marmalades for serving (optional)

Preparation

  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.

  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.

  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.