For a few years now, when baking a Dutch Baby pancake, they would stubbornly refuse to rise. It was equal parts vexing and infuriating, especially given how long the anticipation can build between pre-heating the oven, baking, and finally digging into a fluffy, lemon-and-powdered-sugar confection. I tried everything: different heat, different pans, fresher flour, more/less eggs, etc. etc. All to no avail. Until I heard the craziest thing ever.

Use skim milk.