Dutch Baby Pancake

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Crack the 3 eggs into a blender, add the 0.75 cup milk, 0.75 cup flour, 1 tablespoon sugar, and 0.25 teaspoon salt.

Step 3

Blend on high speed for about 30 seconds until the mixture is completely smooth with no lumps visible, stopping once to scrape down the blender sides.

Step 4

Place a 10-inch cast iron skillet on the oven rack in the center position, then close the oven door and let it heat for 3 minutes until very hot.

Step 5

Carefully remove the hot skillet from the oven using oven mitts, add the 3 tablespoons butter, and swirl to coat the entire bottom and sides as it melts.

Step 6

Pour the batter into the center of the skillet all at once, then immediately place the skillet back in the oven and close the door.

Step 7

Bake for 15–18 minutes until the pancake puffs up dramatically, the edges turn deep golden brown, and the center jiggles just slightly when you gently shake the pan.

Step 8

Remove the skillet from the oven using oven mitts and place it on a heat-safe surface—the pancake will deflate slightly and that is normal.

Step 9

Slide the pancake onto a cutting board or platter, then divide it into 2 pieces by cutting straight down the middle and sliding each half onto a plate.

Step 10

Serve immediately while the edges are still warm and crispy, topped with jam, fresh berries, powdered sugar, or your preferred toppings.