A Dutch Baby pancake is a yorkshire pudding by another name. An enormous puffed up layer of deliciousness with chewy bits under the crust. My modification to the recipe is to brown the butter before the batter gets added it and adding bread flour. The butter has to be hot, the pan has to be hot and remember never to open the oven to check on your Dutch Baby till 20 minutes are done. The recipe is modified from this Florence Fabricant NYT recipe.

Heat oven to 450F with a 10 inch cast iron skillet.

Blend 3 eggs, 1/2 cup of bread flour (or all purpose flour), 1/2 cup of milk, 1 tbsp of sugar and 1tsp of flavor (for eg vanilla, orange zest, orange essence, lemon zest, cardamom). Blend for about a minute till all the flour gets incorporated into the batter.

Add 4 tbsp of butter to the hot cast iron in the oven (or on the stove). Heat for 1-4 minutes till the milk solids start browning. This burns very fast- be careful (or skip this step and heat till the butter starts to bubble). Add batter and return to the oven for 20 minutes. Shut off the oven after 20 minutes and cook for another 5 minutes.

Serve with home-made pineapple jam and that maple syrup sampler from the Vermont trip that you never opened and found during pandemic pantry cleaning.