Breakfast for one or two is sweet with this easy, unique recipe. Half the recipe for one and use a smaller oven proof pan or casserole.
1/2 cup milk
1/2 cup sifted all-purpose flour
1 pinch ground nutmeg
1 pinch salt
2 tablespoons butter
2 tablespoons confectioners’ sugar for dusting
Place a 10 inch cast iron skillet, or oven proof skillet or crock inside oven and preheat oven to 425º F. In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt. Remove skillet from oven. Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven. Bake until puffed and lightly browned, 10 – 12 minutes. Remove promptly and sprinkle with powdered sugar. Serve with syrup, or jelly as desired.