Puffy Pancake

I really like to try new recipes. There have been some successes (Mama's Potato Salad) and some failures (think sausage cake - it still tasted like sausage.)
This sweet pancake recipe was in a supplement to the Hutch News and I had to try it. It rose around the edges and climbed above the skillet in the 425 degree oven. The reason the middle didn't puff up was that I didn't see the added note at the bottom of the recipe that the eggs needed be out of the fridge for at least ten to fifteen minutes.
Even without the lemon juice, powdered sugar and berries, it was delicious!


2 tbsp. butter
1/2 cup 2% reduced fat milk
1/2 cup all-purpose flour
1/4 cup sugar
2 eggs (removed from refrigerator for at least 15 min.)
1 tbsp. butter, softened
Pinch nutmeg
Lemon wedges
Powdered sugar (optional)
Fresh berries (optional)

1. Preheat oven to 425 F.
2. Melt 2 tbsp. butter in 10-inch skillet over medium heat, tilting skillet 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 min.
4. Place pan in oven and bake 12 to 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 a spatula. Serve immediately. Serves 4.
Be sure to use an ovenproof skillet and remember the handle will be very HOT!