Dutch Baby Pancake

Ingredients

3large eggs, at room temperature

½cup all-purpose flour

½cup whole milk, at room temperature

1 tablespoon sugar

Pinch of nutmeg

4tablespoons unsalted butter

1/4 cup Confectionary sugar

3 lemon wedges

Directions

Heat oven to 425 degrees.

Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand.

Pllace butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 17 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 3 minutes longer.

Remove pancake from oven, squeeze lemon wedges onto pancake and dust with confectionary sugar.