Yummy Egg Pancakes

This is the showstopper breakfast that looks like you fussed but barely lifted a finger. Known to most as a Dutch baby, the egg-heavy batter goes into a screaming-hot, butter-slicked cast iron skillet and erupts into a tall, golden, custardy pancake with crisp, climbing edges.

The puff is pure physics. A high ratio of eggs to flour plus a hot pan creates steam fast, which forces the batter up the sides of the skillet. Two things guarantee the rise: get the skillet and butter sizzling before the batter hits, and do not crack the oven door while it bakes, or it will sink.

Whisk the batter until completely smooth, or buzz it in a blender, so there are no lumps to weigh it down. The catch is that a Dutch baby waits for no one. It starts deflating the moment it leaves the oven, so dust it with powdered sugar and lemon, or pile on fruit, and serve it the second it hits the table for breakfast.

Kitchen Tips

• Get the cast iron skillet and butter hot before adding the batter. That sizzle is what drives the dramatic puff.
• Do not open the oven door while it bakes, or the pancake will collapse before it sets.
• Use room-temperature eggs and milk and whisk the batter smooth for the highest rise.

Variations

• Dust with powdered sugar and a squeeze of lemon for the classic finish.
• Top with fresh berries, sliced banana, or a spoonful of jam.
• Skip the vanilla and add a pinch of nutmeg for a more traditional German pancake.