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Preheat oven to 425°. In a mixing bowl, lightly beat the eggs. Sift the flour into a large bowl. Add the flour, milk and NUTMEG to the eggs and lightly beat until blended but still slightly lumpy.
Melt the butter in a 12-inch skillet with an oven-proof handle over medium-high heat (we used cast iron). When the butter is very hot but not brown, pour the batter into the skillet. Bake at 425° until the pancake is billowing on the edges and golden brown, about 15 minutes.
Working quickly and carefully, sprinkle the pancake with the powdered sugar and then bake for 1-2 more minutes. Sprinkle with lemon juice and serve.