Preheat the oven to 220°C regular bake setting, then place the pan into the oven to heat it up for 5-10 minutes.
Put all the Dutch Baby ingredients in a blender and blend for 30 seconds, then scrape down the sides and blend for another 30 seconds until you have a smooth, thin batter. Leave to rest for 20 minutes.
Remove the hot pan, add the butter and swirl the pan around to evenly coat the bottom and sides. The pan should be hot enough that the butter melts quickly – if it doesn’t, heat the pan a little longer then try swirling again to coat.
Pour the batter into the center of the pan, but do not tilt, let it spread on its own. Return the pan into the oven and bake for 15-20 minutes.
When the Dutch Baby is puffed right up and is turning golden brown round the edges , remove from the oven and sift over icing sugar. The puff will lose some height but that is fine, you should end up with a pancake that’s slightly sunken in the middle and puffy at the edges – perfect for filling with fruit, berries, cream etc. Slice into wedges and enjoy.