1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
2 eggs
1 teaspoon vegetable oil
1/2 cup milk
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 teaspoon vanilla extract
2 teaspoons butter

Preheat oven to 425 degrees F.

Mix dry ingredients together, set aside.

Whisk remaining ingredients together. Gradually beat dry ingredients into egg mixture until smooth.

Melt butter in a cast iron skillet and coat evenly. Pour batter into skillet and bake for 20 minutes. Reduce heat to 350F and bake for an additional 3 to 5 minutes or until puffed and golden brown.

Carefully remove pancake from skillet, cut in half, sprinkle with lemon and confectioners' sugar, if desired, and serve. Yields 1 large pancake to serve two.

NOTE: Serve as soon as it comes out of the oven so that it is still puffy when served.