Dutch Baby Pancake

From a Martha Stewart recipe. I made it in a glass dish, but the best results are with a cast iron skillet.


3 tablespoons unsalted butter, room temperature
3 large eggs
3/4 cup whole milk
1/2 cup all-purpose flour (spooned and leveled)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 cup plus 1 tablespoon sugar
1 tablespoon fresh lemon juice

• Preheat oven to 425°.
• In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons of butter over medium.
• Set aside.
• In a blender, combine eggs, milk, flour, salt, vanilla and 1/4 cup sugar.
• Blend until foamy, about 1 minute.
• Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
• Working quickly, dot pancake with the remaining tablespoon of butter, and sprinkle with 1 tablespoon sugar and lemon juice.
• Slice into wedges, and serve immediately.

Serves 4