Dutch Baby Pancake

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Heat a cast-iron skillet in a very hot oven. Fully preheat to 220°C conventional / 200°C fan; bake for about 20 minutes, then use the colour, texture and doneness cue in the step to decide whether it needs a little longer.

3. 3

   Blend eggs, milk, flour, vanilla and zest until smooth. Stop once or twice to scrape the sides and continue until the mixture is uniformly smooth with no dry spice or fibrous pieces remaining.

4. 4

   Melt butter in the hot skillet and immediately pour in batter.

5. 5

   Bake without opening the door until puffed and browned. Use medium-high heat and work in batches if needed; allow about 6 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

6. 6

   Serve at once with lemon, sugar and berries.

7. 7

   Cook a test portion first, then adjust the heat so later batches brown without scorching. Serve each batch promptly, or hold uncovered in a 100°C oven for no more than 15 minutes so it does not steam and turn rubbery.