Basic Dutch Baby

Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and thin. Alternately, the batter can be mixed vigorously by hand with a whisk.

Set aside the batter to rest about 25 Minutes. This gives the flour time to absorb the liquid.

Heat the oven to 425°F. Place the skillet or pie plate on the middle rack to warm along with the oven.

When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.

Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet or pan back in the oven.

Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, about 20 Minutes.

Remove from oven and dust with confectioners’ sugar. Cut into wedges and serve with maple syrup or jam.