Blender Dutch Baby. Photo by Goran Kosanovic for The Washington Post

A Dutch baby pancake, sometimes called a German pancake,a Bismarck, or a Dutch puff, resembles a Yorkshire pudding and is normally served for breakfast. 

It is derived from the German Pfannkuchen and is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavouring is also added. It is baked in a cast iron or metal pan and falls soon after being removed from the oven. 

4 to 6 servings

Ingredients

For the pancakes

3 large eggs

3 tablespoons unsalted butter

3/4 cup flour

3/4 cup whole milk

1 to 2 tablespoons granulated sugar

1/2 teaspoon kosher salt

1/2 teaspoon vanilla extract

For the optional filling

1 cup frozen cherries, preferably tart

1 heaping tablespoon granulated sugar

For the optional topping (your choice, or a mix)

Plain Greek yogurt

Pumpkin seeds (pepitas)

Maple syrup

Toasted slivered almonds

Granola

Confectioners' sugar

Method

For the pancakes: Preheat the oven to 425 degrees. Place the eggs in a bowl of warm tap water for 5 minutes, or until they are close to room temperature.

Divide the butter between two 8-inch cast-iron or ovenproof skillets; transfer to the oven. Watch closely so the butter melts, but do not let it brown or burn.

Beat the eggs in a blender on medium-high speed for 5 seconds, until frothy, then add the flour, milk, granulated sugar (to taste), salt and vanilla extract. 

Blend on low speed to incorporate, then blend on medium-high for 5 seconds.

Remove the hot pans from the oven and swirl the melted butter so it coats the sides. 

Immediately pour in the batter, dividing it evenly between the pans; bake (middle rack) for 13 to 15 minutes, until puffed and golden brown at the edges, which should curve and rise above the rim. Turn off the oven, and let them sit there for 5 minutes. 

This will help the pancakes keep their structure.

Meanwhile, make the optional filling: Combine the frozen cherries and granulated sugar in a small saucepan; cook over low heat for about 10 minutes, or until juices coat the back of a spoon. Turn off the heat.

Use a thin spatula to dislodge the Dutch babies from their pans; they should slide out.

Cut into halves or wedges. Top each portion with some of the stewed cherries and an optional topping or two, if desired. Serve right away.

Adapted from "The Minimalist Kitchen: The Practical Art of Making More With Less," by Melissa Coleman.