Dutch Babies

For a delicious breakfast, 'Dutch Babies', or small Baked German Pancakes, never fail to impress. Made from an eggy batter baked in the oven in cast iron skillets, the mixture puffs up to great heights and becomes golden and crisp around the edges. Timing is everything as it has to be served immediately, invariably starting to collapse the instant it is whisked from the oven.

3 eggs

1/2 cup milk

1/2 cup all-pupose flour

pinch salt

2 tablespoons unsalted butter, melted

2 tablespoons freshly squeezed lemon juice

confectioners sugar

Preheat the oven to 400-450F.

Butter four small 6 inch skillets.

Beat the eggs thoroughly in a mixing bowl and blend in the milk. Slowly sift the flour and salt into the egg mixture while whisking continuously. Add the melted butter and mix briskly until the batter is smooth.

Pour the batter into the skillets and bake for 15 minutes.

While you're waiting, get the lemon juice and sugar ready - you don't want to lose a second once they're out of the oven!

Take the pancakes out of the skillets and sprinkle with lemon juice (not too much!) and dust with powdered sugar.

Serve immediately.