Silver Palate Bismarck Pancake

• Whisk together 2 large eggs, lightly beaten, with 1/2 cup flour, 1/2 cup milk, pinch of salt and a pinch of freshly grated nutmeg.
• Melt 2 tablespoons of sweet butter

1. Heat oven to 450 degrees F. Whisk together 2 large eggs, lightly beaten, with 1/2 cup flour, 1/2 cup milk, pinch of salt and a pinch of freshly grated nutmeg.
2. 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.
3. Remove from oven. Quickly remove the pancake from the pan and on to a serving plate. Sprinkle with fresh lemon juice and confectioners 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.
4. Variation: In the winter we like to saute sliced apples with a little cinnamon and sugar in a skillet until desired degree of doneness and serve in place of the fresh fruit.
5. Read more at http://en.petitchef.com/recipes/main-dish/oven-baked-pancake-popover-so-easy-it-practically-makes-itse-fid-581836#skmtZDGs5iciPTrx.99

eggs, sweet butter

Taken from www.epicurious.com/recipes/member/views/silver-palate-bismarck-pancake-53076761 (may not work)