Makes: 4 servings
Time: 20 to 30 minutes
Technically, this giant pancake is German; it’s called a Dutch baby because somebody couldn’t pronounce Deutsch. History aside, it’s a showstopper—billowy like a soufflé, with crackly golden edges and an eggy, custardlike center—but it’s actually incredibly simple to make. You’re almost guaranteed to have the ingredients on hand, and because it’s baked, you don’t even have to flip it. In other words, it’s perfect for entertaining.
1. Heat the oven to 425°F. Lightly beat the eggs in a bowl, then stir in the milk, flour, and salt and mix until fully incorporated (or mix the ingredients in a blender).
2. Melt the butter in a large ovenproof skillet, swirling it around so it coats the sides too. (To make smaller pancakes, melt the butter and use it to coat two 9-inch cake pans.) As soon as the butter stops foaming, pour in the batter and immediately transfer to the oven.
3. Bake until the pancake is puffed up and browned, 15 to 20 minutes. As soon as you take it out of the oven, dust it with confectioners’ sugar, sprinkle it with lemon juice, and slice into wedges (or just tear into it). It will deflate but will taste just as good.
MIXED BERRY DUTCH BABY Clafouti meets Dutch Baby: Use your favorite berries or use a combination; chop strawberries before measuring. Toss 2 cups berries with 1 tablespoon granulated sugar. Make the pancake as directed, folding the berries into the batter just before you pour it.
CHOCOLATE CHIP DUTCH BABY Roughly chop 3 ounces dark chocolate and stir the chunks into the batter along with 1 teaspoon vanilla extract at the end of Step 1. Omit the lemon juice at the end.
DUTCH BACON BABY The holy trinity of breakfast—savory, sweet, and eggy: Fry 4 strips of bacon in the skillet; reserve the grease. Chop the bacon, add it to the batter, and bake the pancake in the bacon grease rather than butter. Omit the salt. Serve with good maple syrup.
BABY DUTCH BABIES Thoroughly grease 12 muffin cups with butter or a paper towel dipped in oil. Divide the batter among the cups, filling them only halfway or so. Check for doneness after 12 minutes.