Dutch Baby I love these things. Minnie's Cafe in Seattle makes a decent one. I learned to make them in high school, though we called it a German Pancake, when really it was this. Oh. And a Dutch Baby is an oven pancake. Good stuff, really. Ingredients 1/2 cup flour 1/2 cup milk 2 eggs, lightly beaten Pinch of ground nutmeg 1/4 cup butter 2 tablespoons powdered sugar Juice of half a lemon There Are No Babies In This Preheat oven to 425 degrees. In a mixing bowl, combine the flour, milk, eggs, and nutmeg. The batter should be a little lumpy when you're done with it, don't over beat. Melt the butter in a 12" skilled with a heat proof handle, or in a cast-iron skillet. Pour in the batter and bake 15 to 20 minutes, or until the pancake is golden brown. Sprinkle with sugar and put back in the oven until the sugar is melty. Then sprinkle with the lemon juice, and serve with jelly, jam, marmalade, fresh fruit, syrup, or plain. Notes and Hints and Stuff Heat Proof does not mean "Wrapped in Tinfoil". If your skillet does not have a heat proof handle, DON'T USE IT. Heated plastic gives off nasty fumes, even if it doesn't melt. When in doubt, use cast iron. Be Creative. Try pouring on some Cointreau, rum, baileys, or other liqueur as it bakes. Or leave out the nutmeg, lemon and sugar and you have a shell for non-sweet foods like chicken or fish. Or chop up some apples and throw them in for the last 5 minutes.