6tablespoonsunsalted butterdivided (4 tablespoons for batter 2 tablespoons for pan)
1 ½ teaspoonsvanilla extract
1 ⅛cupsmilk2 %
1 ⅛cupsall-purpose flour
1 ½ tablespoonsgranulated sugar
Preheat oven to 400 degrees convection or 425 degrees in a conventional oven.
Melt 4 tablespoons of butter in a large microwave safe bowl in the microwave.
Put 2 tablespoons of butter in a 12 inch cast iron skillet and set aside.
When butter is melted add the eggs, vanilla and milk and whisk until combined.
In a medium bowl whisk together the flour, sugar and salt until combined and then add it all to the egg mixture.
Place skillet in the heated oven and allow the butter to melt.
With an immersion blender, blend ingredients starting on low to medium speed until smooth in texture.
When the butter in the skillet has melted, carefully remove the pan from the oven with oven mitts onto the stove or heating pad and pour the batter into the skillet.
Bake the Dutch baby for 15 minutes without opening the oven. The pancake will be puffed with crispy golden edges and a custardy center. Serve immediately in slices with a squeeze of fresh lemon juice, maple syrup and whipped cream or your favorite berries and powdered sugar and enjoy!
To ensure your pancake rises and you have crisp edges and a custardy interior be sure your pan is hot enough. Begin heating the oven while you prepare the batter.
Make sure your batter is evenly mixed with a blender and your butter has been heated in the oven in the pan.
Serve the pancake soon after it comes out of the oven or it will lose all the beautiful texture and dry out.
Leftovers can be stored in the refrigerator in an air-tight container for 3-4 days but I find it's best enjoyed the day it's made.