Dutch Baby (the best recipe my mother-in-law ever taught me)

A Dutch Baby—basically a cross between a pancake and a popover - is a magical alchemy of a few simple ingredients. This is the naked one I made for breakfast yesterday in all its puffy, buttery glory. This is the small one in the recipe below. I used a deep-dish 10-inch ceramic pie pan.

Serve it with fresh berries and other fruit, preserves or jam, syrup, a dusting of powdered sugar, or just a lavish sprinkling of lemon sugar. (1/3 cup sugar, 2 teaspoons grated lemon zest  -  stir together in a small bowl).

PAN SIZE                      BUTTER           EGGS            MILK & FLOUR
2-3 qts. (small)                ¼ cup                    3                     ¾ cup each

3-4 qts. (medium)            1/3 cup                  4                      1 cup each

4-4 ½ qts. (large)             ½ cup                   5                    1 ¼ cup each

Directions: Put butter in pan and set into a 425 degree oven. Mix batter quickly while butter melts.
Beat eggs in blender at high speed for 1 minute. With motor running, gradually pour in milk, then slowly add flour. Mix 30 seconds.  (A hand-held mixer works just as well).
Swirl butter around when melted. Add batter all at once to hot pan.
Bake 20-25 minutes.

Here is Martha Stewart's version, which has an apple filling:
Dutch Baby Pancake