Dutch Baby Pancake

Baked in a large, hot skillet, the thin, eggy batter puffs up like a popover. To serve, slide the pancake from the skillet onto a plate and dust with powder sugar.

Ingredients

Serves 4

1 1/2 tablespoons unsalted butter
3 large eggs
3/4 cup milk
3/4 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon confectioners' sugar
lemon wedges

Directions

Heat oven to 400 degrees. Heat a well-seasoned 10-inch cast-iron skillet over high heat. Add butter to melt.
In a separate bowl, whisk together all ingredients, except confectioners’ sugar, until smooth. Pour over melted butter in skillet. Bake until puffed and brown, about 20 minutes. Slide pancake onto a serving platter. Serve immediately, cut into wedges, with confectioners’ sugar sifted over the top. Serve with a lemon wedge.