Lightly crispy on the edges, creamy and custardy in the middle, Dutch Babies (also know as German Pancakes) just might be the perfect brunch food. A sizzling hot skillet is key to achieving the impressive puffed crown that is this dish’s signature. Use bread flour to get the highest possible rise, but all-purpose flour will work too. Serve it immediately for maximum effect, since the pancake will rapidly deflate once you remove it from the oven. We like to eat ours with a squeeze of fresh lemon juice and a dusting of powdered sugar, but it’s also delicious with jam, fresh berries, syrup, or even just plain.

Dutch Baby Pancakes (adapted from this recipe)
Serves 2-4

Ingredients

3 eggs
1/2 cup milk
1/2 cup bread flour or all-purpose flour, sifted
1/4 teaspoon vanilla
1/4 teaspoon ground cinnamon
6 tablespoons butter
Lemon juice and powdered sugar to taste

Directions

Preheat oven to 450 degrees Fahrenheit, and place the rack in the middle. Put a 10″ cast iron skillet or other heavy ovenproof pan in the oven to get hot and sizzling. Beat eggs in a large bowl until frothy. Add milk, flour, vanilla and cinnamon. Beat a few minutes until the batter is creamy (it’s okay if there are a few lumps). Working quickly, remove the skillet from the oven and add butter, tilting to melt and coat pan. Pour batter into skillet all at once and return immediately to oven. Bake about 20-25 minutes until puffed and golden brown around the edges. Remove from oven and serve immediately. Slice into wedges and top with lemon juice and powdered sugar.