Dutch Baby Pancake

Ingredients

3 Tablespoons of butter
3 room temperature eggs
3/4 cups milk
3/4 cups all-purpose flour
1 Tablespoon sugar
2 teaspoons pure vanilla extract
pinch of salt

Pre heat oven to 400 degrees

Put the butter in a large, ovenproof, nonstick sauté pan and place in the oven.

Using a blender combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and mix on medium-high speed until smooth. Remove the pan from the oven. Swirl the melted butter around the pan to coat completely.
Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.

Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape.

Top with your favorite toppings and serve.
Serving options:
Dusting of powder sugar
Fresh berries
Pure maple syrup over top
Fresh blueberries and lemon curd