Dutch Baby Recipe for 4 Servings: Fluffy Cast Iron Baked Pancake

Instructions:

1. Preheat the skillet. Place a 10 inch cast iron skillet on the center rack of the oven and preheat to 425°F (220°C) for at least 15 minutes. Note: This ensures the pan is hot enough to create immediate steam.
2. Blend the wet and dry. Combine eggs, milk, flour, sugar, vanilla, salt, and nutmeg in a high speed blender.
3. Emulsify the batter. Pulse on high for 30 seconds until the mixture is smooth and frothy.
4. Rest the mixture. Allow the batter to rest in the blender for 10 minutes. Note: This lets the flour hydrate so the pancake doesn't taste grainy.
5. Prep the hot pan. Using heavy duty oven mitts, remove the hot skillet from the oven.
6. Melt the butter. Add 3 tablespoons of butter and swirl until melted and nutty smelling.
7. Pour quickly. Immediately pour the batter into the center of the buttered skillet. Do not stir or move it.
8. Bake to height. Slide the skillet back into the oven and bake for 15 to 20 minutes until the Dutch Baby is tall and golden brown. Once it is in the oven, do not open the door! Every time you open that door, the temperature drops, and the steam inside the pancake can condense, causing it to collapse prematurely. Watch through the window instead. It is fascinating to see it ripple and grow like a living thing. If you've ever made a popover, the process is very similar, just on a much grander scale.