A Dutch Baby is basically a large popover or soufflé. Recipe I'll use:
1 cup milk
1 cup flour
1 teaspoon sugar
3/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter
zest from 2 lemons
Preheat oven to 425° F.
Whisk eggs, milk, flour, sugar and salt in a large bowl, or use hand mixer.
Divide butter between two 9 or 10-inch cast iron skillets, glass baking dishes, or one larger rectangular roasting pan. Place in oven until butter melts. Remove pans, swirling butter to coat sides. Divide batter between pans. Bake on lowest rack until golden brown, set on center rack and allow to bake until sides rise high above the sides of the pans, 12-15 minutes.
Slice pancake into wedges and sprinkle with lemon zest, powdered sugar and/or syrup.
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