Roger’s recipe for Dutch baby pancakes: While skillet is preheating, combine 2 eggs, 1/2 cup milk, 1/2 cup sifted flour, lemon zest, a pinch of salt and 1 tsp vanilla extract. Remove preheated skillet from oven, and turn down heat to 425 degrees F. Melt 2 tablespoons of butter onto the skillet, and then puour your pancake batter into skillet. Remove when golden brown, as pictured.