Dutch Baby Pancake

Instructions

1. 1

   Preheat your oven to 425°F (220°C) with a 10-inch cast-iron skillet inside. In a blender or bowl, combine 3 large eggs, ½ cup whole milk, ½ cup all-purpose flour, 1 tablespoon granulated sugar, ½ teaspoon pure vanilla extract, ¼ teaspoon cinnamon, and a pinch of salt. Blend or whisk vigorously for 1 minute until the batter is completely smooth and slightly frothy.

2. 2

   Once the oven is preheated, carefully remove the hot skillet using oven mitts. Add 2 tablespoons unsalted butter to the skillet and swirl to coat the bottom and sides; the butter should melt and sizzle immediately.

3. 3

   Pour the batter into the center of the hot skillet all at once, then return it to the oven. Bake for 18 to 20 minutes without opening the door until the Dutch baby is dramatically puffed up on the sides, deeply golden brown all over, and the center appears set.

4. 4

   Once baked, the Dutch baby will deflate quickly after being removed from the oven, which is normal. Immediately dust the top with powdered sugar and squeeze fresh lemon juice over it.

5. 5

   Serve the Dutch baby directly from the skillet, garnished with fresh berries and maple syrup for a delightful breakfast or brunch treat.