Dutch Baby Pancakes

Preheat your oven to 425°F (220°C). Make sure to place a 10-inch cast iron skillet or oven-safe baking dish inside the oven while it preheats. This allows the pan to become hot, which is essential for the Dutch baby to puff up properly.

In a medium bowl, whisk together the eggs until they are frothy and pale in color, about 1-2 minutes.

Add the milk, flour, salt, and vanilla extract to the whisked eggs. Mix until the batter is smooth and free of lumps. It should have a thin consistency, similar to that of heavy cream. Ensure not to overmix.

Carefully remove the hot skillet from the oven using oven mitts. Add the unsalted butter to the skillet, allowing it to melt completely and coat the bottom of the pan.

Once the butter is melted, pour the batter into the skillet over the melted butter. You will hear a sizzle when the batter hits the pan.

Immediately return the skillet to the oven and bake for 20-25 minutes, or until the edges are puffed and golden brown, and the center is set. Do not open the oven door during this time, as it could cause the Dutch baby to deflate.

After baking, remove the skillet from the oven and let it cool for a minute. The edges will start to collapse slightly, which is normal.

Dust the top with powdered sugar and serve with your choice of fresh fruit, maple syrup, or any toppings you prefer.