Sift the flour to create a fine texture for the batter.

Add 2 eggs to the flour.

Pour in soy milk, add a pinch of salt and sugar.

Whisk the mixture until smooth and lump-free. Chill the batter in the refrigerator for 20 minutes.

Preheat the oven to 200°C and heat a cast-iron skillet with 15g of butter for 5-10 minutes.

Pour the chilled batter into the hot skillet.

Bake in the preheated oven at 200°C for 15 minutes.

Let the Dutch Baby cool slightly before adding toppings.

Spread yogurt over the pancake.

Add fruits like strawberries, bananas, and persimmons as toppings.

Sprinkle sunflower seeds and cacao nibs for added texture.