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Dutch baby pancake in cast‑iron skillet – puffy and golden"

Dutch Baby Pancake

A dramatic, puffy cast‑iron pancake that’s crisp on the edges and custardy in the center
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Ingredients Method Notes

Ingredients
  

  • - 3 large eggs room temperature
  • - ¾ cup whole milk room temperature
  • - ¾ cup all‑purpose flour
  • - ½ stick 4 Tbsp unsalted butter
  • - Pinch of salt
  • - Optional toppings: powdered sugar lemon wedges, fresh fruit

Method
 

  1. Preheat oven to 425 °F with a 10‑inch cast‑iron skillet inside.
  2. In a blender, combine eggs, milk, flour, and salt; blend 20‑30 seconds until smooth.
  3. Carefully remove hot skillet; add butter and swirl to coat bottom and sides.
  4. Pour batter into center of skillet and immediately return to oven.
  5. Bake 15‑17 minutes, until pancake is deeply golden and edges are towering.
  6. Serve at once with desired toppings.

Notes

- **Room‑temperature ingredients = bigger puff.**
- For a **savory** twist, add ¼ tsp black pepper and top with grated cheese and herbs.
- Leftovers? Reheat at 350 °F for 5 minutes—crisp returns!