Name: Roy Breiman's Winning Dutch baby pancake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 large eggs, room temperature; 1 cup whole milk, room temperature; 1 cup all-purpose flour; 1/2 tsp kosher salt; 1/4 tsp freshly grated nutmeg; 6 tbsp unsalted butter; 2 tbsp granulated sugar; 1 tsp vanilla extract; Zest of 1 lemon; Powdered sugar for dusting; 3 tbsp fresh lemon juice; 2 tbsp wildflower honey

The Dutch baby is a German pancake that puffs into a hollow dome in a screaming-hot cast-iron skillet, and it is the dish that exposes whether a cook understands steam.

Roy Breiman, the Culinary Director at Cedarbrook Lodge in SeaTac who oversees Copperleaf Restaurant, brought a Dutch baby to Bobby's kitchen in 2015. The technique is non-negotiable: the pan goes into the oven empty at 425°F for ten minutes, the butter melts and sizzles, and the batter — which has been resting at room temperature so the eggs are loose and the flour has hydrated — gets poured into the hot fat in one motion. Don't open the door. Don't peek. Steam does the work.

Bobby, the broadcast suggests, peeked.