Lemon Puff Pancake

This light-as-air treat, often called a Dutch Baby, is one of those magical recipes that's much easier than it appears at first glance. A rather unprepossessing flour, milk, and egg batter is poured into a pan, and 20 minutes later emerges as a giant golden puff, awaiting a final anointing of lemon juice and sugar. It's delicious; it's easy; and who cares if it settles back a bit from its glorious oven-fresh heights as it cools? Part popover, part crêpe, part pancake, it combines the best aspects of all three.

Pancake:
2 Tbsp. butter, divided (27 g)
1/3 cup King Arthur all-purpose flour, unbleached (39 g)
1/8 tsp. kosher salt
1 tsp. granulated sugar
¼ cup milk (57 g)
½ tsp. pure vanilla extract
2 large eggs

Topping:
1 Tbsp. lemon juice, freshly squeezed (14 g)
confectioners' sugar
fresh berries

Preheat the oven to 425°F (220°C/200°C fan, Gas Mark 7). Lightly grease a 9" cast iron skillet, or 8" round cake pan. The size of the pan matters here, so measure carefully. Too small, it'll overflow. Too large, it won't puff as high.

Melt 1 Tbsp. of the butter in the skillet, or melt it and pour it into the cake pan.

Whisk together the flour, salt, and sugar.

In a separate bowl, whisk together the milk, vanilla, and eggs.

Add the liquid ingredients to the dry ingredients, whisking until fairly smooth; a few small lumps are OK. Melt the remaining Tbsp. of butter and stir it into the batter. Pour the batter into the pan.

Bake the pancake for 15-20 minutes, or until it's puffed and golden, with deeper brown patches.

Remove it from the oven, and sprinkle with the lemon juice, then the sugar.

Serve immediately, garnished with fresh berries.

Makes 1 (9") pancake.

Cook's Notes:

• This recipe is easily doubled. If you don't have more than one skillet, use a combination of skillet and cake pan; or simply use two 8" round cake pans.
• If you're using a cast iron skillet, it should measure 9" across the top; its bottom diameter will be smaller.