Cast Iron Dutch Baby

Ingredients

• 3 large eggs, at room temperature
• 1/2 cup all-purpose flour
• 1/2 cup whole milk, at room temperature
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 3 tablespoons unsalted butter
• Powdered sugar and lemon wedges, for serving

Before you cook

• Take the eggs and milk out of the refrigerator 30 minutes ahead so they come to room temperature.
• Put a 10-inch cast iron skillet on the middle oven rack and heat the oven to 425 degrees Fahrenheit.
• Blend the eggs, flour, milk, sugar, vanilla and salt in a blender for 30 seconds until frothy and completely smooth.
• Let the batter rest while the oven and skillet finish heating, at least 15 minutes.

Steps

1. Pull the hot skillet out of the oven with a dry mitt and set it on the stovetop.
2. Drop the butter into the skillet and swirl it until it melts and foams, coating the bottom and sides.
3. Pour the batter into the center of the skillet all at once and do not stir it.
4. Return the skillet to the oven immediately and shut the door.
5. Bake for 18 to 20 minutes, until the sides have climbed high and turned deep brown and the center is set.
6. Carry the skillet straight to the table while the pancake is still standing tall.
7. Dust it heavily with powdered sugar and squeeze lemon over the top before cutting it into wedges.