Classic Dutch Baby

Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt.

Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. Purée until smooth, about 30 seconds (the batter will be thin).

Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet.

Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with yogurt, fruit, and syrup.