3 eggs room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread all-purpose flour
1/8 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Pinch of ground nutmeg if desired
2-3 tablespoons butter
Freshly squeezed lemon juice
Powdered or confectioners sugar
Preheat oven to 450 degrees F. Place butter in a heavy 10" ovenproof frying pan or a cast-iron skillet in oven on middle rack until hot and sizzling. While pan is heating prepare your batter. NOTE: Use a shallow pan, not more than 3 inches deep (pie pans, cast-iron skillets, oven-proof fry pans, baking dishes, paella pans).
In a large bowl beat the eggs until light and frothy; add milk, flour, vanilla extract and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy. Using a pot holder, remove the hot skillet from the oven and swirl the butter to coat the skillet. Pour the prepared batter into the hot skillet all at once, and immediately return the skillet to the oven.
Bake approximately 15 to 20 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center). Squeeze fresh lemon juice over pancake and sprinkle with powdered sugar.