My recipe varies slightly from Natashya's but the principle is the same. I use my great-grandmother's cast-iron skillet, which once upon a time was dedicated solely to German pancakes. I now use it for other things, too, but never anything that would give an off flavor to 100-plus years of seasoning.
Preheat the oven to 400 and whip together:
Three beaten eggs
half cup milk
half cup flour
You can do this all in one large measuring cup. I measure the milk, crack the eggs into it, beat with a hand mixer, then add the flour using a level half-cup scoop and mix it again.
Pour it into a heavily buttered, cold skillet. Make sure your oven is fully preheated.
You can add any kind of filling you like, or just sprinkle a little powdered sugar over it, or butter and syrup.
The apples and cranberries in this case were just tossed with a little white and brown sugar, cinnamon and a grinding of nutmeg, then baked in the oven for about 20 minutes. So you could prep a batch and throw them in the oven with the pancake in a separate dish.
Ideally I would've added bacon alongside this dish, but it was pretty good all by itself, too.
I recently learned that these are also called Dutch babies, and there's a "Dutch baby pan" you can buy. But it's really not necessary. A skillet works fine.
I can never make more than one pancake at a time because the pan has to start cold. If I'm serving more people, I'll make waffles instead.
P.S. If you like apples and cranberries together, my Apple Cranberry Cake came out awesome. And the Apple Cranberry Crisp was pretty good, too.