Dutch Baby Pancake

Instructions

1. Preheat the oven
   Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C). The skillet needs to be very hot before adding the batter.
2. Prepare the batter
   In a blender, combine eggs, flour, milk, sugar, vanilla, and salt. Blend on high speed until the mixture is smooth and frothy, about 30-45 seconds. Let the batter rest for 5 minutes while the oven finishes preheating.
3. Add butter to the pan
   Carefully remove the hot skillet from the oven using oven mitts. Add the butter and swirl to coat the bottom and sides as it melts. The butter should sizzle but not burn.
4. Pour and bake
   Immediately pour the batter into the center of the hot, buttered skillet. Quickly return the skillet to the oven and bake for 18-20 minutes until the pancake is puffed dramatically and golden brown around the edges.
5. Serve immediately
   Remove from the oven (the pancake will begin to deflate slightly as it cools). Dust with powdered sugar, add fresh berries, and serve with lemon wedges and maple syrup. Cut into wedges and serve hot.