Before you get too excited, Mom—I'm just describing our breakfast. For those of you who have never had a Dutch Baby, it's a puffy pancake (that quickly deflates) that is super tasty with lemon and powdered sugar. If you'd like the recipe, leave a comment and I'll post it.
Here's the recipe, as requested!
1/2 stick unsalted butter
1/2 cup milk
1/4 cup sugar
2 large eggs, room temperature, beaten slightly
Pinch ground nutmeg (optional)
For top: fresh fruit, lemon and powdered sugar, whipped cream, sautéed fruit, etc.
Preheat oven to 425˚F. Melt butter in 10-in ovenproof skillet over medium heat, tilting pan to coat sides well. (If you don't have an over-proof skillet, you can melt butter in a pie pan in the oven. Don't let it cool, and add the rest of the ingredients. You may have to bake a couple extra minutes). Whisk milk, flour, sugar, eggs, and nutmeg. Pour into skillet. Cook one minute. Place skillet in oven and bake until pancake is puffed and golden, 12 to 15 minutes.
Since it flattens out and becomes quite thin, this amount is really only enough for 2 people!