Dutch Baby Pancake

Ingredients:

• 3 eggs, room temperature
• 3/4 cup milk, room temperature
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 1/2 tablespoons butter
• Powdered sugar for dusting

Instructions:

This is an awesome easy breakfast! If you haven't had the time or forethought to put out your eggs and milk long enough to be room temperature (this is important), soak the eggs in hot water and microwave the milk. It really shouldn't be cold. That would be BAD.

Heat the oven to 400º F. Make sure it's been preheated to the right temperature for a while, try at least 20 minutes. Whisk the eggs until they change color, and then whisk in the milk. In a separate bowl, whisk the flour and salt together, then whisk the egg mix into the flour mix until it's only a bit lumpy and the lumps are small. Put the butter in a 12-inch oven-proof skillet. NOTE on that for the baking impaired: YES, that is like a frying pan, with a handle, so make sure you do NOT put a skillet in the oven that has a plastic handle! It needs to be wood or some kind of handle that won't melt!

Now. Put the butter in the skillet, put it in the oven for just a couple minutes to let the butter melt, and then tilt the pan around (make sure you grasp the handle with a potholder!) and let the butter coat the bottom and sides liberally. If you have extra, it's probably best to pour it out so it doesn't sog your pancake. Then pour the batter in (after whisking slightly) and bake that pan for 20 minutes. Don't open the oven during that time, it'll fall! Only open it and take it out early if you smell burning! Dust the top of the thing with powdered sugar, cut into 8 wedges, and serve. It cools fast so you can serve it right away. Kiddies might like syrup or honey on it but it is not meant to be super-sweet--it's good like it is.