My friend Eric is famous for his impressive Dutch Baby, which is a cross between a pancake and  a popover. He makes these for his kids on weekends and scores major oohs and ahhs from his own families and onlookers. He got the recipe from GQ, though the one below is from the blog React-Create.

DUTCH BABIES (makes one):

5o grams butter.

2 large eggs.

1/2 cup milk.

1/2 cup organic unbleached all-purpose flour.

1/4 teaspoon good quality salt.

1 teaspoon raw cane sugar.

Pinch of nutmeg or – even better – some powdered Madagascar vanilla.

Fresh lemon wedges.

Powdered sugar (Wholesome Sweetners makes an insane organic one).

Pre-heat your oven to  425ºF (220ºC). Beat eggs, milk, sugar and salt until uniform. Stir in flour and nutmeg – or vanilla – until the mixture is a smooth batter. Place butter in a 9″ or 10″ cast iron skillet (or a pyrex pie plate of equal diameter) and place in the oven. Leave for 3-4 minutes for the skillet to heat up and the butter to melt. Remove from the oven and pour in the batter. Replace in the oven on the center rack (you need some headspace as the pancake will rise considerably) and allow to cook for 18-2o minutes. Remove from oven, plate and dust with powdered sugar. Squeeze fresh lemon juice over the Dutch Baby and give ‘er hell.