Ingredients
1/3 cup all-purpose flour
1/2 cup whole milk
2 large eggs, lightly beaten
Pinch of freshly grated nutmeg
Pinch of coarse salt
4 tablespoons unsalted butter
2 tablespoons confectioners’ sugar
Juice of 1/2 lemon
Jelly, jam, or marmalade, for serving
Preparation
Preheat oven to 425 degrees. In a medium bowl, lightly beat flour, milk, eggs, nutmeg, and salt until just combined. Batter will be slightly lumpy.
Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add flour mixture and transfer to oven. Bake until pancake is golden brown, 15 to 20 minutes.
Sprinkle pancake with sugar and return to oven for 2 to 3 minutes. Remove from oven and sprinkle with lemon juice; serve immediately with jelly, jam, or marmalade.
