Photo by Michael Piazza / Styled by Catrine Kelty

Serves 6  

1⅓ cups (186g) all-purpose flour 
6 tablespoons (75g) sugar, divided 
¼ teaspoon kosher salt 
⅛ teaspoon ground nutmeg 
6 large eggs 
1 cup (240mL) whole milk 
3 tablespoons unsalted butter, room temperature, divided 
1 teaspoon vanilla extract 
½ cup berry preserves 
2–4 tablespoons water 
powdered sugar 
1 lemon, cut into wedges

Whisk flour, 2 tablespoons sugar, salt and nutmeg in a large bowl. Whisk eggs, milk, 1 tablespoon butter and vanilla together in a second bowl. Whisk ⅔ of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth. Leave whisk in batter and allow to rest.

Adjust oven rack to lower-middle position, place a 12-inch cast-iron or other oven-safe nonstick skillet on the rack and set the oven to 425°F.

When the oven is hot, add remaining butter to the skillet and return to the oven until foaming subsides and the butter is lightly browned, 30 to 60 seconds.

Place preserves in a medium bowl and whisk in water, 1 tablespoon at a time, until a just-pourable consistency forms. Transfer to a serving container, like a small pitcher or creamer.

Carefully remove the skillet from the oven and swirl so the butter coats the bottom of the pan. Whisk batter one last time to combine, then pour into the skillet. Sprinkle evenly with remaining 4 tablespoons sugar. Bake until the pancake is puffed and its top is well browned, 18 to 22 minutes.

Dust the top of the pancake with powdered sugar, drizzle lightly with preserves and serve, passing remaining preserves and lemon wedges on the side.

This recipe appeared in the Summer 2022 issue as part of a larger story called Triple Dutch.