The Big Pancake

Many years ago, I made this pancake for my son, Chris. When I brought the pancake out of the oven, my son named it, “The Big Pancake,” and that name stuck. This really is a special recipe and a delicious pancake. You’ll see, when it comes out of the oven, it’s golden brown, puffy, and buttery. Perfect with maple syrup, your favorite jam, or a fruit salad on the side.

• 1/3 cup all-purpose flour
• ½ cup whole milk
• 2 large eggs, lightly beaten
• Pinch of freshly grated nutmeg
• 4 tablespoons butter
• 2 tablespoons confectioner’s sugar
• Juice of ½ lemon, optional
• Maple syrup, jelly, jam, or marmalade for serving

Preheat oven to 425 degrees. In a medium bowl, lightly beat flour, milk, eggs, and nutmeg until just combined. Batter will be slightly lumpy.

Melt butter in a 12” cast iron skillet over medium high heat. Add flour mixture and transfer to oven. Bake until pancake is golden brown, 15-20 minutes.

Sprinkle pancake with sugar. Sprinkle with lemon juice, optional. Serve immediately with syrup, jelly, jam or marmalade.