Preheat oven to 425 degrees

Put eggs, flour, milk, sugar and spices in a blender and blend until smooth. You may also mix it by hand, but I find it incredibly fast and easy to mix in the blender.

Place butter in a 10-inch cast iron skillet or baking dish and put it in the oven just until the butter is melted. Take out the pan, swirl to coat with the butter and pour in the batter. Return pan to the over and bake for 20-25 minutes or until the pancake is puffed and golden. You can also lower the temperature of the oven to 300 degrees for the last 5 minutes if you're worried about the top burning.

Gather friends and family around to watch you remove pancake from oven as it begins to deflate almost immediately.

Cut into slices and squeeze a lemon wedge on each piece. Serve with desired toppings - we usually stick to maple syrup or homemade jam, but growing up we always used powdered sugar. Be creative!