Ingredients
2 eggs, separated (let sit at room temp for at least 10 minutes before using)
2 tablespoons butter
1/2 cup either 1% or 2% milk
1/4 cup sugar
1 tablespoon softened butter (this can also be melted)
pinch of nutmeg
lemon wedges
powdered sugar (optional)
fresh berries (optional)

Preparation
1. Preheat oven to 425*

2. Beat egg whites & 1-2 TB of the sugar on high till soft/medium peaks form.

3. Whisk together milk, flour, egg yolks, rest of sugar, softened butter and nutmeg in a medium. Fold in the egg
  whites till gently mixed together.

4. Melt 2 TB of butter in a 10-inch ovenproof skillet over medium heat, tilting to coat bottom and sides of pan.
(If pan is not ovenproof, wrap handle in foil and it will be safe to use in oven).   Pour mixture into skillet and cook 1 minute till lightly set.

5.  Place in oven and bake 12-15 minutes, until puffed and golden.  Squeeze lemon over top and sprinkle with powdered sugar and fruit if desired.  Cut pancake in pan and serve using spatula.  Serve immediately. Serves anywhere between 2-4.

*Remember that handle will be extremely HOT!*