How Long to Cook Dutch Baby Pancake (10-inch Skillet, 3-Egg Batter) in the cast iron
Specification: 3-egg Dutch baby batter (3 eggs, 3/4 cup milk, 3/4 cup flour, pinch of salt) whisked until smooth and poured into a 10-inch skillet preheated dry for 10 minutes with 3 tbsp butter melted in it
3-Step Execution Protocol
Heat cast iron skillet over 425°F (218°C) — skillet preheated dry in the oven for 10 minutes before the butter goes in until lightly smoking. Prepare dutch baby pancake (10-inch skillet, 3-egg batter) (3-egg Dutch baby batter (3 eggs, 3/4 cup milk, 3/4 cup flour, pinch of salt) whisked until smooth and poured into a 10-inch skillet preheated dry for 10 minutes with 3 tbsp butter melted in it).
Cook for 18–22 mins (do not open the oven for the first 15 minutes). Do not flip; allow surface to develop undisturbed.
The pancake has climbed 3–4 inches up the sides of the skillet with a canyon of steam channels through its cratered top; the edges are a deep golden brown and start to collapse within 60 seconds of hitting room air. Confirm internal temperature reaches 200°F–205°F at the centre — the quickbread doneness window. Rest for 2 minutes before serving.
Quickbread internal-doneness window of 200–205°F per America's Test Kitchen baking reference (starch gelatinisation for an egg-and-flour batter). 425°F oven temperature and 3:3:3 egg-to-milk-to-flour ratio per J. Kenji López-Alt "The Food Lab" Dutch baby entry and Serious Eats Dutch baby recipe; both attribute the rise entirely to steam expansion from the cold batter in a 400°F+ skillet.