DUTCH BABIES

Serves: 2-4; makes one 10-inch (25-cm) pancake

■ 2/3 cup (160 mL) whole milk

■ 2/3 cup (160 mL) all-purpose flour (or 1/2 cup/125 mL gluten-free flour mix)

■ 1 tbsp (15 mL) sugar

■ Pinch of salt

■ Pinch of ground nutmeg

■ Pinch of ground cinnamon

■ 3 large eggs

■ 3 tbsp (45 mL) unsalted butter

1. Preheat the oven to 450 F (230 C), including the cast-iron skillet placed on the middle rack.

2. In a blender, combine the milk, flour, sugar, salt, nutmeg, cinnamon and eggs, and blend until uniform, about 30 seconds.

3. When the oven reaches temperature, remove the hot pan and coat it with 1 tbsp (15 mL) of the butter, working promptly to avoid burning the butter and cooling the oven. Pour in the batter and return the pan immediately to the oven.

4. Bake undisturbed for 15 minutes, resisting the urge to poke, stroke or inspect.

5. Remove from the oven, place on a trivet and put the remaining 2 tbsp (30 mL) butter to melt on top.

Note: An 8-inch or 10-inch (20-cm or 25-cm) cast-iron pan is crucial to your success here: The heat it retains, its non-stick attributes and the straight and tall walls. Don’t attempt to make babies with anything less.