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| 2 |
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Eggs |
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| 1/2 cup |
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Flour, sifted |
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| 1/2 cup |
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Milk |
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| pinch |
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Salt |
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| pinch |
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Nutmeg |
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Powdered sugar |
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| 1 |
Heat oven to 425°. Whisk together eggs, flour, milk, salt, and nutmeg until well combined. Batter may be slightly lumpy. |
| 2 |
Melt butter in a 12" cast-iron skillet over medium heat . Pour batter into pan, and transfer to oven. Bake until pancake is golden brown and puffy, 10-12 minutes. Transfer pancake to serving plate and dust with powdered sugar. Serve immediately. |
| 3 |
*These pancakes work better if batter is chilled overnight. May be cooked in individual crepe pans or on one large cast-iron skillet. |
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| Servings: 2 |
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| Recipe Source |
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Source: Martha Stewart
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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