From My Carolina Kitchen
2 large eggs
½ cup all-purpose flour
½ cup 2% milk
Pinch of salt
Pinch of freshly grated nutmeg
2 or more tablespoons sweet butter
Fresh lemon juice + a few lemon wedges
Confectioner’s sugar
Fresh raspberries and blueberries, optional
Heat oven to 450 degrees F. Whisk together 2 large eggs, lightly beaten, with ½ cup flour, ½ cup milk, pinch of salt and a pinch of freshly grated nutmeg.
Melt 2 tablespoons of sweet butter in a 10” cast-iron skillet over medium heat. Pour batter into skillet; place in oven. Bake until the pancake is golden and fluffy, about 10 to 12 minutes.
Remove from oven. Quickly remove the pancake from the pan and on to a serving plate. Sprinkle with fresh lemon juice and confectioner’s sugar. Add a few raspberries and blueberries, if using. Roll loosely jelly-roll fashion, slice and dust with more confectioners’ sugar. Garnish with more berries, if using. Pass lemon wedges at the table. Serves 4, unless you love it; then it only serves 2.
Variation: In the winter we like to sauté sliced apples with a little cinnamon and sugar in a skillet until desired degree of doneness and serve in place of the fresh fruit.
Adapted from the Bismarck in The Silver Palate Cookbook
Also see recipe for Dutch Baby with Lemon Sugar