The perfect Dutch Baby pancake should be very puffy, with crispy edges and a thin, tender, and buttery bottom. A very hot frying pan (preferably cast iron) will help achieve this. Continue cooking the pancake even after it has puffed up considerably; this way, the Dutch Baby pancake will gradually fall and still remain fluffy. The resulting hollow is perfect for filling with various fillings, sweet or savory, for a delicious breakfast. One such pancake will serve several people.

Ingredients:

• 2/3 cup whole milk
• 2 large eggs, room temperature
• 1 tbsp. granulated sugar
• 0.5 tsp salt
• 2/3 cup premium flour
• 1 tablespoon unsalted butter, cut into pieces
• Powdered sugar, for dusting

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Preparation:

Step 1
• Preheat the oven to 220°C (425°F). Heat the milk in the microwave or in a small saucepan on the stove until warm. Pour the warm milk into a large bowl and add the eggs, granulated sugar, and salt. Whisk until smooth, then add the flour and knead into a smooth dough (a few small lumps are normal). Let sit for 5-10 minutes, then whisk until light and fluffy; small bubbles should appear on the surface of the dough. You can also blend in a blender.
Step 2
• Meanwhile, place a 25cm (10-inch) ovenproof skillet in the preheated oven and bake for 10-15 minutes. Add the butter to the skillet and bake until the butter melts and bubbles subside (the butter should not darken). Pour the batter into the skillet.
Step 3
• Bake until the pancake rises like a dome and is golden brown on the top and slightly on the bottom, 15-20 minutes. Reduce the oven temperature to 325°F (160°C) and continue baking until the pancake is golden brown on the bottom and dry, another 5-10 minutes.
Step 4
• Dust the pancake with powdered sugar and serve immediately.
  
  
  Note
  
  To get crispy edges, preheat the pan for at least 10 minutes, so the dough will begin to fry immediately upon contact. A little sugar in the dough also helps create a crispy crust.
  
  The Dutch oven pancake puffs up in the oven and collapses immediately after you take it out. To prevent it from deflating too much, reduce the oven temperature towards the end of baking—it will deflate gradually and gently.
  
  You can serve the "Dutch Baby" with anything. Serve it straight from the pan, dusted with powdered sugar or drizzled with maple syrup. Try adding berries or jam. You can also top it with savory fillings, such as sliced ​​ham and scrambled eggs.
  
  A cast iron skillet is best for cooking. It gets very hot, allowing the pancake to puff up even more! If you don't plan to serve the Dutch Baby right away, remove it from the pan and place it on a wire rack to prevent it from getting steamy and soggy.

Recipe author - Food Network