Method: Dutch Baby Recipe

• Preheat your oven to 425°F (220°C). Place your oven-safe skillet inside the oven while it heats to get it nice and hot.
• In a mixing bowl, combine the flour, granulated sugar, and fine sea salt. Whisk them together until they are well combined. In a separate bowl, whisk together the milk, eggs, and vanilla extract until smooth. Gradually pour the wet ingredients into the dry ingredients, whisking until just combined. Be careful not to overmix; a few lumps are perfectly fine.
• Once the oven has reached the desired temperature, carefully remove the hot skillet from the oven. Add 6 tablespoons of the unsalted butter to the skillet, allowing it to melt completely and coat the bottom and sides.
• Pour the batter into the skillet over the melted butter. Return the skillet to the oven and bake for 20-25 minutes, or until the pancake is puffed up and golden brown. Avoid opening the oven during baking, as this may cause it to deflate.
• Once baked, remove the skillet from the oven. The pancake will be puffy and may start to deflate slightly as it cools. Dust with extra granulated sugar or powdered sugar, and serve immediately with your favorite toppings, such as fresh fruit, maple syrup, or whipped cream.