To get those crispy edges, preheat your skillet for at least 10 minutes so the batter starts cooking on contact. A touch of sugar in the batter helps, too. A Dutch baby puffs up in the oven and deflates soon after you take it out. To keep it from collapsing too much, lower the oven temperature toward the end of the cooking time — this will allow the pancake to cool slowly and gently. There’s no wrong way to top a Dutch baby. Serve it straight from the skillet with just confectioners' sugar or maple syrup, or try berries or jam. You can also go the savory route and top it with sliced ham and fried eggs. A cast-iron pan works best because it gets super hot — which makes for a bigger and better puff! If you’re not serving the Dutch baby right away, slide it out of the skillet and onto a rack so it won’t get soggy.