How to make a Dutch Baby Pancake

We've been in isolation for more than week and it's getting a little hard to keep our spirits up. Resources in the kitchen are also beginning to get restricted, with fresh veggies nearly over. We like a lot of variety in our meals and the hubby had been asking me to make a Dutch Baby for the last couple of days. I had the ingredients in stock and decided to make one this morning, though it was actually after noon by the time we actually had it - we have been starting our days really late thanks to insomnia and restless sleep patterns and end up sleeping in most mornings. 

Anyway! Here's the recipe adapted slightly from the one on cooking.nytimes.com 

Please note - you will need a cast iron pan (this is a baked pancake that is cooked in the pan in the oven)

Dutch Baby Pancake 

1/2 cup flour

1/2 cup milk

3 eggs

a pinch of salt

1 tbsp sugar

1 tsp vanilla

1 tbsp butter

You can also use nutmeg/cinnamon/cardamom powder - each will give a lovely flavour to the pancake

Make sure your ingredients are all at room temperature. 

Preheat the oven at 200C

In a clean bowl mix all the ingredients except the butter.
Whisk well to make a smooth lump-free batter and incorporate as much air into the batter as you can, but no need to whip up a big froth. 

Put the butter in your cast iron skillet and put it in the oven to melt. Don't let the butter burn or even brown. 

Remove the skillet carefully holding the hot handle with a thick kitchen towel. Pour the batter into the skillet and put it back in the oven. 

Let it bake for around 20 minutes till you see it nicely puffed up. Now reduce the temperature of the oven to around 170C and bake for a few minutes more till the pancake gets a nice golden brown colour with darker edges. 

Serve immediately with honey, maple syrup, berry compote, assorted jams, or just with a dusting of icing sugar.