German Pancake (Dutch Baby Pancake)

Prep Time 5

Cook Time 20

Total Time 25

Preheat the oven to 425°F (220°C), or 200°C if using a fan oven. And place a 10 inch oven proof skillet in the oven as it preheats.
To make the batter, in a jug of a blender, combine milk with eggs, flour, lemon zest, vanilla extract, nutmeg, and salt. Blend for 20 seconds, stop and scrape the sides of the jug with a spatula, then blend again for 10 more seconds.
Remove the skillet from the oven (using mitts), and place on a trivet. Add the butter to the hot skillet, and let it melt.
Using a pastry brush, brush the butter on the sides of the skillet too.
Pour the pancake batter in the center of the hot skillet, then return to the oven.
Bake for 18-20 minutes or until puffed and golden brown.
Remove from the oven, garnish with fresh fruit, fruit compote, or/and fresh whipped cream, a drizzle of honey or maple syrup, a sprinkle of powdered sugar.

Don't open the oven! Once you put the pancake in there, close the door and walk away until it's done. Opening the oven will cause the pancake to deflate, and you don't want that!
It will fall as it cools. This is perfectly normal, and nothing to worry about. Once the Dutch baby deflates a bit, it's the perfect time to add toppings.
To tell if the German Pancake is ready, look for it to be puffed up high and golden brown. The edges of the pancake will be crisp while the bottom is custardy. The longer you leave it in the oven, the browner and crisper it will get. Choose a shorter cooking time if you prefer the pancake to be softer and eggier.
If you don't have a blender, you can use a bowl, a whisk, and some old-fashioned elbow grease to mix the batter instead. I like using the blender just because it's super quick.
Enjoy your pancake as soon as possible after removing it from the oven. Leftovers can be stored for up to 3 days, but try to avoid them!