2 tablespoons butter
1/2 cup 2% reduced fat milk
1/2 cup all-purpose flour
1/4 cup sugar
1 tablespoon bugger, softened
1. Preheat oven to 425° F.
2. Melt 2 tablespoons butter in 10-inch ovenproof skillet over medium heat, tilting to coat bottom and sides of pan.
3. Whisk together milk, flour, sugar, eggs, softened butter, and nutmeg in bowl. Pour into skillet. Cook 1 minute.
4. Place pan in oven and bake 12 - 15 minutes, until puffed and golden. Squeeze lemon over top and sprinkle with powdered sugar and fresh berries. Cut pancakes in pan and serve with a spatula. Serve immediately. Serves 4.
Recipe notes: "Be sure to use an ovenproof skillet, and remember the handle will be very hot! Let the eggs sit at room temperature 10 minutes before making the pancake and have plenty of lemons on hand."
- Good berries to use are blueberries, strawberries, raspberries, and blackberries. Usually I go with two to three different kinds, and it's ok to use frozen berries as long as they are thawed out. Fresh are always better, though.
- Cinnamon sugar is also good on top, according to my little brother, if the pancakes are too plain for your liking.
- The first few times you make this, it's easier to whisk the ingredients together first, so you're not hurrying to get it done before the butter in the pan turns brown.
- 2 tablespoons of butter for the pan may be a little too much. Use whatever amount coats the pan well.
- The recipe says it serves four, but I can usually eat anywhere from one half to one whole pancake, depending on how hungry I am. So take that into account when you're making these.