1/2 cup flour
1/2 cup milk
2 eggs
pinch of nutmeg
4 tbsp. margarine
2 tbsp. powdered sugar
juice of 1/2 lemon
Beat eggs. Mix together eggs, flour, milk and nutmeg. Melt margarine in oven-proof 10" skillet. Pour batter into skillet with melted margarine. Bake at 425°F for 15 to 20 minutes. Remove from oven and sprinkle with lemon juice. Cut pancake into 4 to 6 pie-shaped pieces. Serve immediately with a variety of toppings such as lingonberries, applesauce, fresh strawberries, peaches or fruit preserves.