How To Make A Dutch Baby Pancake

1. Turn your oven on to 400º for at least 10 minutes.

2. While you're waiting, get ready separately on your counter:

• one 8" oven-proof pan or iron skillet (fairly straight sides and at least 1½ inches deep) with 2 Tbsp of cut-up butter spread out in it
• 2 eggs cracked into a mixing bowl
• 1/2 cup of milk
• 1/2 cup of flour
• your salt shaker
  
• your nutmeg shaker

3. When the 10 minutes are up - put your pan in the oven.

4. While the butter is melting in the oven:

• Whisk your eggs up until they are a bit frothy.
• Whisk in the milk.
• Whisk in the flour.
• Add a dash of salt and nutmeg.
  
• Whisk everything until smooth but stop there. Don't over-whisk.
• By this time your butter should be melted in the pan.

5. Take the pan out - pour in your batter - and get it back in the oven fast.

6. Bake for 25-30 minutes.

(Don't peak at it by opening the oven door too early. Only peak towards the very end of the cooking time to see how brown you want it.)

7. While your Dutch baby pancake is cooking:

• Squeeze your fresh lemon juice into a small dish.
• Get your confectioners sugar out and some sort of mesh strainer/sifter - so both are ready for sprinkling evenly.
• You can also use your microwave to gently warm some preserves or thin fruit slices to go on top.
  

If you double the recipe - use a 10" skillet.

Enjoy!

Dutch Baby Pancake right before leaving the oven:

Dutch Baby Pancake right after leaving the oven:

Dutch Baby Pancake after it has fallen and is ready for sugar and lemon juice: