Dutch Baby Pancakes (Savoury)

This baked pancake requires whisking a few basic ingredients, pouring the batter into a piping-hot skillet, and baking for 20 minutes (no need to flip). After it poofs up into a show-worthy display, serve with fresh fruit, whipped cream, and warm maple syrup. Or, plain as is with some additional lemon juice.

3 large eggs, room temperature
¾ cup whole milk, room temperature
3 Tbsp. unsalted butter, melted, slightly cooled, divided
½ cup all-purpose flour, unbleached
2 Tbsp. cornstarch
½ tsp. kosher salt
½ tsp. black pepper, freshly ground

Topping Suggestions:
fried eggs, avocado, and shaved ham
smoked salmon, crème fraîche, and sliced spring onions
sautéed kale, crispy bacon, and aged cheddar

Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°F (230°C/210°C fan, Gas Mark 8). Let skillet heat at least 25 minutes total (prepare your toppings while you wait).

Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you want to scale up.)

Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning). Bake pancake until puffed and brown around edges, 20-25 minutes. It will begin to deflate as soon as it comes out. Top as desired.

Makes 4 servings.