If you haven’t tried making a Dutch baby, it’s time you do. This oversize puffy oven pancake is as comforting and homey as it is scrumptious and spectacular, making it well worth getting to know.

A simple two-step technique gives this pancake its distinctive puffed-up appearance. First, the batter gets poured into a hot buttered skillet on the stovetop. Then, you pop the skillet into a hot oven, which causes the batter to inflate like a popover. Once you remove the pan from the oven, the Dutch baby deflates, creating crisp, puffy edges and a flat, slightly chewy center.

Traditionally, Dutch babies are a breakfast treat, but Dutch babies aren’t just morning fare anymore. With a few tweaks, they can easily become lunch, dinner, or dessert. Certainly, it would be nice to start the day with abreakfast Dutch baby featuring a bacon-and-egg toppingthat says good morning in the best possible way. It would be equally delightful to enjoy anherb-packed Dutch baby topped with creamy mushrooms and leeksfor lunch. And a weeknight supper is much sweeter with achocolate Dutch babytopped with raspberries and whipped cream.

The process is virtually foolproof, so you can’t go wrong with these recipes. And if you’re anything like me, once you’ve tried one version, you’ll want to taste them all.