DUTCH BABY (aka PUFFED PANCAKE)

 Ingredients:
(Recipe adapted from here)

For one, in a 6" skillet:
35g plain flour
pinch of salt
1 large egg
70g milk
a lump of unsalted butter, about 8g or 1 1/2 tsp
optional: 1/2 tsp sugar

For two, in a 10" skillet:
70g plain flour
2 pinches of salt
2 large eggs
140g milk
a lump of unsalted butter, about 15g or 3 tsp
optional: 1 tsp sugar

Method:
Place your skillet in the oven, then turn the oven on to 200C/390F. Place the flour, salt and sugar (if using) into a mixing bowl and whisk to combine. Add the egg and whisk until you have a smooth, glossy paste. Add the milk in three goes, whisking until smooth in between each splash. Transfer to a jug for easy pouring (I usually weigh my milk out in the jug then re-use it).

When the oven has come up to temperature, dart in and add the butter to the skillet in the oven and close the door. Wait one or two minutes until the butter has melted and heated up, then swiftly open the door, pour the mixture into the skillet in the oven and close the door. Don't worry about scraping the jug out, it's better to be quick.

Bake for 20-23 minutes for the small skillet and 22-25 minutes for the large. Serve immediately with whatever toppings you've chosen.

(Serves one or two)