This recipe is a for a small Dutch Baby pancake. It is quick to whip up in the blender and make as people 'appear' in the morning on the weekends for breakfast. You can quadruple the recipe, to make one large Dutch Baby, in a large skillet to cook for 4 servings at one time.
1 Tablespoon Butter
1/4 cup of Flour
1/4 cup Whole Milk
1 teaspoon Sugar
1 teaspoon Vanilla
1 pinch Kosher Sea Salt
Powdered Sugar - optional
Preheat oven to 400 degrees.
In a 8-10 inch cast iron skillet add butter and place into oven.
Whisk remaining ingredients, with the exception of the powdered sugar, together in a blender or with an immersion blender until completely smooth.
Remove skillet from oven, swirl melted butter to coat the skillet, pour in batter and return to the oven.
Bake for 15-17 minutes in the oven until puffed and golden.
Remove to cooling rack or serving plate and dust with powdered sugar. The pancake is also delicious ungarnished, dusted with spices, served with syrup, etc.