Dutch Baby/Puff Pancake
Serves 2 to 4; Prep time – 5 minutes; Cook time – 12 minutes
2 large eggs
1/2 cup all purpose flour
1/2 cup milk
1/2 tsp vanilla
1/8 tsp salt or a dash
2 TBS butter
Place a cast-iron skillet, or other oven-safe skillet into oven; preheat oven 450 degrees F. For a larger serving, double the amounts and use a heavy roasting pan.
In a medium bowl combine eggs, milk, & vanilla. Measure the flour in a dry measuring cup, but don’t combine.
Once the oven has finished preheating, pour the flour into the egg mixture, and add the dash of salt. Using an electric mixer on low, combine the flour in the wet mixture. Then on medium/high beat for 1 minute. This can also be accomplished by hand, vigorously whisk for about a minute. With the hand method, the end result is that it will not puff quite as high, but still has a good presentation and the flavor is the same.
Remove skillet from oven, add butter to pan and swirl around to cover bottom as it melts. Then pour the batter into the pan. Carefully place pan in oven.
Bake for 10 to 12 minutes. It should be puffed up and golden when ready, with edges slightly brown.
Remove from oven. It’s best served immediately. Cut pancake into slices and serve with maple syrup. Also this is really delicious served with sprinkled powdered sugar and a little fresh lemon.