Dutch Baby Pancakes

Ingredients

All-purpose flour

1 cup

Milk

1 cup

Eggs

3 large

Granulated sugar

2 tablespoons

Vanilla extract

1 teaspoon

Salt

1/4 teaspoon

Unsalted butter

4 tablespoons

Fresh berries (such as blueberries, raspberries, or strawberries)

1 cup

Powdered sugar

for dusting

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a blender, combine the flour, milk, eggs, granulated sugar, vanilla extract, and salt. Blend until the mixture is smooth and well combined.
3. In a 10-inch cast iron skillet or any oven-safe pan, add the unsalted butter. Place the skillet in the preheated oven for a few minutes until the butter is melted and the skillet is hot, creating a non-stick surface.
4. Carefully remove the hot skillet from the oven and pour the batter into the skillet, ensuring even distribution. Return the skillet to the oven immediately.
5. Bake for 15-20 minutes, or until the pancake is puffed up and golden brown around the edges.
6. Once baked, remove the skillet from the oven and allow the pancake to cool for a few minutes. It will naturally deflate slightly.
7. Dust the pancake generously with powdered sugar and serve warm, topped with fresh berries.
8. Slice into wedges and enjoy your delightful Dutch Baby Pancakes!