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3 eggs
1/2 cup flour
1/2 cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons butter
Pinch of salt
1 teaspoon vanilla extract
Syrup, preserves, confectioner's sugar, or fruit for serving.
Preheat oven to 425º.
Combine the eggs, flour, milk, sugar, nutmeg, salt, and vanilla in
a blender, and blend until smooth (or mix well by hand).
Place the butter in a heavy 10-inch skillet or baking dish and put
in the oven. As soon as the butter has melted (watch so that it
doesn't burn), add the batter to the pan, return it to the oven,
and bake for 20 minutes—until the pancake is puffed and golden.
Lower the oven temperature to 300º and bake five minutes more.
Remove the pancake from the oven, cut into wedges, and serve at
once, dusted with powdered sugar and (optionally) with syrup,
preserves, or cinnamon sugar.
Source: Maggie (adapted from a NY Times recipe.)
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