Dutch Baby
from NYT Cooking 3 large eggs, at room temp 1/2 cup all-purpose flour 1/2 cup whole milk, at room temp 1T sugar pinch of nutmeg 4T unsalted butter lemon, syrup, preserves, confectioners' sugar or cinnamon sugar Heat oven to 425 degrees Combine eggs, flour, milk, sugar, and nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand. Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch so it does not burn) add the batter to the pan, return pan to the oven and back for 20 minutes, until the pancake is puffed and golden. Lower oven temp to 300 degrees and bake 5 mins longer. Remove pancake from oven, cut into wedges and serve at once topped with squeeze of lemon, syrup, preserves, confectioners' sugar or cinnamon sugar.