Meanwhile mix batter. Break eggs into blender, blend and then on low speed, add milk while continuing to blend. Butter should now be brown and bubbly, carefully remove pans from oven and put a scant cup of batter in each pan. Bake 18 to 20 minutes until pancakes are golden brown and have risen one to two inches above the top of the pan. Carefully remove pans from oven.
Lift pancakes from pans with two wooden spoons and set on plates.
Sprinkle with powdered sugar and nutmeg. Serve with apricot compote and peach yogurt.