Dutch Baby Pancake

• 1/2 cup flour
• 2 tbsp sugar
• 1/2 tsp salt
• 3 eggs
• 3/4 cup whole milk
• 1/2 tsp vanilla
• 3 tbsp salted butter
• Granulated sugar, butter and lemon wedges for serving.

Preheat oven to 425°F, with a 10 inch cast-iron skillet inside.

Purée eggs in a blender (I use an immersion blender) until pale and frothy, about 1 minute. Add dry ingredients, milk, and vanilla. Purée until smooth, and well mixed. Add butter to hot skillet in the oven (leave skillet in the oven), when the butter has melted, swirl the pan so that the butter has coated the bottom. Add the batter to the skillet and close the oven door.

Bake until for about 15-18 minutes until the pancake is puffed and beginning to brown. Check for any uncooked areas. Serve quickly as the pancake will deflate right away. Cut into portions and add a little more butter, sprinkle with granulated sugar, and squeeze lemon juice over the sugar. Enjoy!