Dutch Baby Pancake
  • 3 large eggs, at room temperature
  • ¼ tsp fine-grain sea salt
  • ½ cup/120 ml milk, at room temperature
  • 1½ tsp pure vanilla extract
  • ½ cup/60 g all-purpose flour
  • Heaping 1 Tbsp granulated sugar
  • 2 Tbsp unsalted butter
  1. Position a rack in the center of the oven. Preheat the oven to 425°F/220°C. Put a large cast-iron skillet in the oven.
  2. In a large bowl, whisk together the eggs and salt until they’re light in color. Whisk in the milk and vanilla. Vigorously whisk in the flour and sugar until all lumps are gone, about 20 seconds.
  3. Carefully remove the cast-iron skillet from the oven. (Remember to put an oven mitt on before handling the hot pan—I’ve forgotten to do so, and it’s very painful!) Add the butter to the pan. Allow the butter to melt, and cajole it around and up the sides of the pan with a pastry brush (I prefer to use a heat-resistant silicone pastry brush to do this).
  4. Pour the batter into the hot pan and return the pan to the oven.
  5. Bake for 20 to 25 minutes, until the center is set and the edges are puffed and a lovely light golden brown.
  6. Using a silicone spatula, remove the Dutch Baby from the pan and transfer it to a wire rack for 3 minutes. Immediately slice it up and dole it out.
Recipe by Bakepedia at https://www.bakepedia.com/dutch-baby-pancake/