Dutch baby, German or Puff pancake--these are all names for the same breakfast yumminess which you can top with maple syrup, powdered sugar or jam, even sauted fruit.
Preheat oven to 425 F
1/2 C milk
1/2 C all purpose flour
2 large eggs, room temperature
Melt in a 10 inch ovenproof skillet (cast iron is ideal) over medium heat:
4 T (1/2 stick) unsalted butter
Tilt the pan so that the butter coats the sides. Pour the egg mixture into the skillet and cook without stirring for 1 minutes. Place the skillet in the oven and bake until the pancake is puffed and golden, 12 - 15 minutes. Serve immediately for the pancake loses its puff and therefore its drama almost immediately.
DOUBLE: Use a 12 x 9 inch ovenproof glass baking pan in the preheated oven. Pour in the butter and bake as directed for 15-17 minutes. Joy of Cooking, 800.