Ok, this is probably a terrible idea for anywhere who lives without AC and for Seattle as we enter the heat wave (which is like 80* for us, but remember we don't have AC here really!) since you have to turn on the oven. But I am obsessed. I LOVE dutch babies, which are very similar to Yorkshire Pudding and Popovers (which are Yorkshire pudding baked in small cups or muffin tins). I eat mine plain mostly, but it is good with lemon + powdered sugar or with egg or potato salad for dinner.
I'll fully admit that when I bake these I don't follow the directions I see most places- most recipes have you turn down the over half way through, but usually by that time mine are done. I also use a lot less butter- enough to coat the pan and make it not stick and give it a nice crust, but not much more. Make sure there is 4-5+ inches above the pan since the dutch baby will rise quite high.
3/4 cup milk (I use 1/4 cup dried milk + water as only have soy milk)
3/4 cup flour
dash of salt
3 tbsp butter
Heat oven to 450.
Stick butter in a 8x8 pan or round pan (a round cake pan makes a prettier one, but I can always find my 8x8 pans first) in the oven while it heats.
If using dried milk powder mix it with water first then combine with the eggs. Add salt and mix thoroughly. Add flour and mix just until it is all combined and there are not lumps. Remove hot pan from over swirl butter to make sure bottom is coated. Pour in batter- it should be thinner than pancake batter. Bake for 20 minutes. Try not to open the oven, as the steam in the Dutch Baby is what makes it rise so high. It is done when the top is browned. Best served immediately.