Servings: 2

3 eggs 3 eggs
½ cup flour ½ cup flour
½ cup milk ½ cup milk
1 tablespoon sugar 1 tablespoon sugar
Pinch of nutmeg - I used ⅛ tsp. cinnamon and omitted the nutmeg Pinch of nutmeg - I used ⅛ tsp. cinnamon and omitted the nutmeg
4 tablespoons unsalted butter, I used salted butter 4 tablespoons unsalted butter, I used salted butter
Syrup, preserves, confectioners' sugar or cinnamon sugar Syrup, preserves, confectioners' sugar or cinnamon sugar

Preheat oven to 425 degrees.
Combine flour and milk and whisk well. Add eggs, sugar, and cinnamon and whisk until smooth. Also, fresh eggs help with the rise.
Update 1/15/23: let batter rest in bowl for 30 minutes or more to come to room temperature before adding to skillet.
Place butter in a heavy 10-inch skillet or baking dish and place in the preheated oven. As soon as the butter has melted (watch it so it does not burn - about 5 minutes). Remove from oven and swirl up a little on the sides of the pan. Add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
Remove pancake from oven, cut into wedges with kitchen shears and serve at once topped with syrup, fruit, lemon, and confectioners' sugar.