Dutch Baby Pancake

...or is it German? Or Swedish? Well, I totally get why all these countries are trying to claim this gem of a breakfast sweet. My dad used to make these when I was growing up, before I realized I couldn't jump-start my day by consuming 2,000 calories. Basically it's a fluffy dough bucket—a dish that, when finished, acts as a vessel to transport buttery syrup and powdered sugar into your mouth hole. They puff up ever-so-perfectly and one bite will change your life. Add some lemon zest if you're feeling Paltrow-y or eat it right out of the pan if you're in more of a Teigen kind of mood.

Ingredients :

1 cup all-purpose flour, sifted

4 large eggs

1 cup whole milk, at room temperature

1/2 teaspoon kosher salt

4 tablespoons (1/2 stick) butter, melted, plus softened butter for serving Pancake syrup (or, more specifically, Mrs. Butterworth's) Powdered sugar, for dusting

Instructions :

Preheat the oven to 475°F.

In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 to 30 seconds. In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color (it will puff up in a bit of a crazy, disorganized way, so don't worry), 17 to 18 minutes.

Remove from the oven, slather with softened butter, and cut into quarters.

Pour syrup over the pancake slices and dust with powdered sugar.