20 minutes
A delightful twist on the classic pancake that's bound to make your morning brighter.
each
cups
cups
Ground Nutmeg
teaspoons
tablespoons
Confectioners’ Sugar, sifted
to taste
Lemon, juiced
each
1. Preheat Oven
Preheat the oven to 425 degrees Fahrenheit.
2. Beat Eggs
Gently beat two eggs in a mixing bowl just enough to blend the yolks and whites together.
3. Prepare Batter
Add half a cup of flour, half a cup of milk, and a pinch of ground nutmeg to the beaten eggs and mix gently. It's okay if the batter is slightly lumpy.
4. Melt Butter in Skillet
In a 12-inch skillet, melt four tablespoons of butter over medium-high heat until hot but not browned.
5. Bake Pancake
Pour the batter into the skillet and place in the preheated oven. Bake for 15 minutes until the edges puff up and turn golden brown.
6. Finish with Sugar and Lemon
Dust the pancake with a light shower of confectioners' sugar and return to the oven for 1-2 minutes. Drizzle with the juice of half a lemon before serving.
Ensure your oven is fully preheated to 425°F (220°C) before placing the pancake inside for that essential puff.
Be generous with butter in the skillet for flavor and crispiness, melting it over medium heat before adding the batter.
A well-seasoned cast-iron skillet or an oven-safe nonstick pan of 10. to 12-inch is ideal for even heating and rise.
Whisk eggs and milk until just combined before adding dry ingredients to avoid overmixing, which can result in a dense pancake.
Sprinkle with lemon juice and dust with confectioners’ sugar immediately after baking for a bright and sweet contrast.
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