Directions
Step 1
Place a rack within the heart of the oven and preheat to 425°F. In a big bowl, whisk the eggs till frothy, then whisk within the flour, milk, and nutmeg till included however nonetheless barely lumpy (don’t overmix or the pancake shall be powerful).
Step 2
In a 12-inch ovenproof skillet over medium-high warmth, soften the butter. When it stops foaming, pour the batter into the middle of the skillet.
Step 3
Bake till the pancake is puffed and golden, about quarter-hour. (Should you open the oven door to examine, watch out to not disturb the skillet or else the pancake will begin deflating.)
Step 4
Working shortly, take away the skillet from the oven and sift the sugar over the floor of the pancake. Return to the oven and bake for two minutes extra.
Step 5
Sprinkle the pancake with lemon juice and serve instantly with jam and walnuts, if desired.
