In a small bowl, beat the egg and sugar thoroughly with a whisk. Add half of the milk, then flour, whisk until there are no lumps. Add the remaining milk and frangelico, and whisk again until smooth.

After 15 minutes, open the oven and remove the cast iron pan from the oven. Drop the butter inside it to melt then roll it around so it goes up the sides too. Then immediately pour the excess inside the Dutch Baby batter, quickly stir to mix

Immediately pour the batter into buttered pan and return it to the oven, and turn the oven up to 220℃.

Bake for 10 to 12 minutes to start, and then an additional of 1 to 2 minutes increments until the centre is to your satisfaction, I like mine a bit eggy and soft at the centre, with crispy edges, so I bake it for 10 minutes and sometimes for 12 minutes (See first circle above). But do what works for you, experiment and have fun.

Transfer to a trivet, and top with whatever you like with pancakes (my toppings were, raspberry preserve, crème fraiche and fresh raspberries). These are best eaten while hot.