I really enjoy using my cast-iron cookware. I have had plenty of cast-iron dutch ovens, the camp style, over the years. I really like cooking outdoors with them. A few years ago, I was given two 12 inch Lodge cast-iron frying pans for my birthday. That was the day that the cast-iron moved inside.

One of the recipes that I like to make to show off how easy cast-iron cooking is, is the Dutch Baby Pancake. It is a German pancake that is baked in the oven. The traditional way to serve them is with a squeeze of fresh lemon and sprinkled with powdered sugar. My wife likes hers plain with just butter. I like mine either traditional or with a sliced apple sauce.

Ingredients:

2 eggs
1/2 cup milk
2 Tablespoons sugar (I like the Rock Iris vanilla sugar)
1/2 cup flour
2 Tablespoons butter to melt in pan

Dutch Baby Pancake straight from the oven

Directions:

Pre-heat oven to 425° F with your cast-iron pan.
Combine the first four ingredients together and blend until smooth. (I use a blender.)
Once the oven and pan are to temperature, remove pan from the oven.
Melt the butter and coat the pan surface.
Pour the batter into the pan and...