• 2 tablespoons Butter
• 1/2 cup 2% reduced fat milk
• 1/2 cup All purpose flour
• 1/4 cup Sugar
• 2 Eggs. let eggs sit at room temp. for 10 minutes
• 1 tablespoon Butter softened
• Pinch Nutmeg
• Several Lemon wedges
• 1/4 cup or less Powdered sugar (Optional)
• 1/2 pint or less Fresh Berries (Optional)

1) Preheat oven to 425 F

2) Melt 2 tablepoons of butter  in a 10 inch oven proof skillet over medium heat.  Tilt 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 pancake in pan and serve with spatula.  Serve immediately.  Serves 2

* Be sure to use an oven proof skillet and remember the handle will be very HOT when removing from oven.