Preheat oven to 425˚F.

In a medium bowl, whisk the eggs, flour, milk, salt and nutmeg until well combined; may be slightly lumpy.

For a large single pancake, melt all the butter in a 12-inch skillet and pour in all the batter when the pan is hot. Transfer the pan immediately to the oven.

Bake until golden brown and very puffy, about 10 minutes. Dust with confectioners' sugar and serve right away.

Note: The pancake seems to come out best when the batter is made the night before.