Dutch Baby Pancake

Preheat the oven to 450°F. In a bowl, beat the eggs until they’re very light in color. Editor’s Tip: Don’t stop beating the eggs as soon as they're homogenous. You want the beaten eggs to take in so much air that they take on a lighter color. This step is super important, or the Dutch baby won’t rise! You can use a hand mixer to make this step easier.

In the same bowl, add the salt, flour and milk. Beat the mixture well until everything is incorporated.

Thoroughly rub the bottom and sides of a 10-inch cast-iron or other heavy ovenproof skillet with butter, making sure to get all the nooks and crannies.

Pour the batter into the skillet. Pop the pan into the oven and bake the pancake for 15 minutes. Reduce the oven temperature to 350° and continue baking until it's set, about five minutes longer.

If desired, remove the Dutch baby pancake from the cast-iron skillet and place it on a large hot platter. Dust it with confectioners' sugar and serve it immediately, with lemon wedges on the side.