My family has made Dutch Baby Pancake for as long as I can remember. There was even a little bit of time there when I would make one and eat it all on my own right out of the baking dish (oh yeah, those were the days). I can’t imagine why it would be called “Dutch Baby”… your guess is as good as mine, although my guess aren’t very pleasant. It’s ridiculously easy to make and the dough warps into some amazing shapes (think puffy clouds/funny hats). It is a slightly sweet, eggy, pancake that is perfect for a quick, easy weekend breakfast. 
Dutch Baby Pancake
Serves: 4
1 C. flour
1 T. sugar
1 1/4 C. milk
2 eggs
1/4 t. salt
1 T. butter (melted)
Preheat oven to 375 degrees F. Combine wet ingredients in a medium sized bowl. Whisk in flour until well combined. Pour into a greased pie pan with high sides (the pancake likes rise very high so the higher the edges are to contain it, the better) the one in the photo has three inch sides. Bake for 30 minutes or until sides are browned and middle is beginning to brown. This pancake has a tendency to deflate very quickly, don’t worry, it’s still extremely tasty. You can add fresh fruit, maple syrup or powdered sugar to the top.