Making a Dutch baby (a.k.a. German pancake) is a cook’s ultimate cheat code: It’s one of those breakfast recipes that look difficult to make when in reality it is quite simple. Just blend a few pantry staples (eggs, milk, flour, pinch of salt, etc.) into a smooth, thin batter, pour batter into a hot pan, pop pan into the oven, done. What you end up with is an impressively puffed pancake with billowy ripples that catch melted butter between its undulating folds.

In order to achieve a Dutch baby with proper rise, you need two things: A hot skillet and an eggy, well-blended batter. Preheating the pan in the oven while you prep the pancake batter is crucial for achieving the dramatic rise. But if your baby starts to deflate as it cools, don’t fret. It’s in her nature and it’s nothing a pile of fresh berries and a mountain of salted-maple whipped cream (or even a simple dusting of powdered sugar) can’t fix.

Cook’s Note: Dolloping whipped cream atop the still-hot Dutch baby risks the cream going from light and lofty to melted and runny. To prevent this, allow the Dutch baby to cool slightly before topping, or slice tableside and garnish each piece individually.