Puffy Pancakes

2 Tbs butter
1/2 C. 2% milk
1/2 C. all-purpose flour
1/4 C. Sugar
2 eggs
1 Tbs butter, softened
Pinch nutmeg
Lemon wedges (optional)
Powdered sugar
Fresh berries

1. Preheat oven to 425 degrees.
2. Melt 2 Tbs butter in 10-inch ovenproof skillet over medium heat, tilting to coat bottom and sides of pan.
3. Whisk together milk, flour, sugar, eggs, softened butter and nutmeg in bowl. Pour into ckillet. Cook 1 minute.
4. Place pan in oven and bake 12 to 15 minutes, until puffed and golden. Squeeze lemon over top and sprinkle with powdered sugar and fresh berries. Cut pancake in pan and serve with a spatula. Serve immediately. Serves 4.

Remember- use an ovenproof skillet, and remember the handle will be VERY HOT!