Toulouse goose egg Dutch pancake with sour cherry preserves for brunch. Heat oven and cast iron pan to 400 degrees on top rack. For pancake, combine equal parts eggs (I had one big goose egg), milk and flour with a good pinch of salt and sugar. Add 2 tbs butter to melt in hot pan followed by batter. Bake 20 min until puffed and golden. Serve hot with fruit preserves. The goose eggs have lots of yolk so this is extra eggy.