This light and airy oven-baked pancake, often called a Dutch Baby, is a delightful treat perfect for breakfast or brunch. With its crisp, golden edges and soft, custard-like center, it pairs beautifully with jam and whipped cream.

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• 90 g butter

• ½ cup flour

• 1 tbsp sugar

• ½ tsp salt

• ½ cup milk

• 3 large eggs, beaten with a fork

1. Preheat the oven to 190°C (375°F).

2. Place 4 tablespoons of butter in a baking dish and let it melt in the preheated oven. Once melted, carefully remove the dish and set it aside.

3. In a mixing bowl, whisk together flour, sugar, and salt.

4. Gradually add milk, beaten eggs, and the remaining 2 tablespoons of melted butter, stirring until the batter is smooth and lump-free.

5. Pour the batter into the hot, buttered baking dish and return it to the oven.

6. Bake for 20 minutes, or until the pancake puffs up and turns golden brown.

7. Remove from the oven and serve immediately with jam and whipped cream for a deliciously indulgent treat.

Enjoy this effortless yet elegant pancake straight from the oven!