Dutch Baby Pancake

• 6 large eggs
• 1 cup all purpose flour
• 1 cup whole milk
• 2 teaspoons vanilla extract

Pinch of sea salt

• 4 tablespoons salted butter, plus more for serving

For serving (optional)

Maple syrup

Powdered sugar

Lemon juice

Whipped cream

Fresh berries

1. Place a 12-inch cast iron skillet in the oven on the center rack. Preheat the oven to 425°F.
2. Add the eggs, flour, milk, vanilla extract and salt to a bender and blend until smooth, about 1-2 minutes. Alternatively you can add the ingredients to a large bowl and whisk until smooth, 4-5 minutes.
3. Carefully remove the skillet from the oven, add the butter and place it back in the oven. Once the butter is melted and bubbly, pour the batter into the skillet and bake until golden brown and puffy, about 20-25 minutes.
4. Cut the pancake into 6 wedges and serve with desired toppings.