The link below is where I found this delicious recipe.

http://bluejeangourmet.com/2010/08/06/dutch-baby/



ingredients:3 eggs, at room temperature¾ cup flour¾ cup milk (go decadent, use whole or 2%)2 T butter1 T sugarpinch salt

oven: 400
pan: 8-10 cast iron skillet or Dutch (ha! of course) oven

As the oven is heating, toss the butter in your skillet and place it into the oven to heat.  In the meantime, whisk together the remaining ingredients.

Once the oven has pre-heated, check the skillet.  When your butter is nutty-brown and slightly foamy, pour in the pancake batter.  Return to the oven and bake for 20-25 minutes, or until the pancake is puffed and golden.

Cool slightly, then cut into wedges and serve.  I like mine with a healthy dusting of powdered sugar and squeezes from fresh lemons; Jill prefers hers with syrup and berries.

VARIATIONWhen browning the butter in the oven, include some thinly sliced apple and a dash of cinnamon.  Pour the batter over the whole mess and bake the same as above.  Makes a lovely treat, especially in fall or winter.