Dutch Baby (German Pancake)

Preheat oven to 220°C (425°F) and place a 10-inch ovenproof skillet inside to heat.

In a blender or bowl, combine eggs, milk, flour, sugar, salt, and vanilla; blend or whisk until smooth.

Let the batter rest for 5 minutes while the oven and skillet finish heating.

Carefully remove the hot skillet, add the butter and swirl until melted and foaming.

Pour the batter into the hot skillet and immediately return to the oven.

Bake 18–22 minutes until puffed and golden brown; do not open the oven while baking.

Remove from oven, squeeze lemon over the pancake, dust with powdered sugar, and top with berries.

Serve immediately while the Dutch Baby is tall and fluffy.