Dutch Baby Pancake

Place a 10-inch cast iron skillet (or oven-safe skillet) in the oven and preheat to 425°F. The skillet needs to be very hot before the batter goes in.

Add eggs, milk, flour, sugar, vanilla, and salt to a blender. Blend on high until completely smooth, about 30 seconds. You can also whisk vigorously by hand, but the blender gives the best rise.

Carefully remove the hot skillet from the oven. Add butter and swirl until melted and foaming. Immediately pour in the batter and return the skillet to the oven. Bake 18–22 minutes until the pancake is dramatically puffed, deeply golden at the edges, and set in the center.

The Dutch baby deflates quickly once out of the oven — that's normal. Dust with powdered sugar, squeeze fresh lemon over the top, and add berries or a drizzle of maple syrup. Slice and serve straight from the skillet.