Dutch Baby Pancakes (German)

A German Pancake or a Dutch Baby? German pancakes and Dutch babies are essentially the same thing, but the dish is said to have originated in Germany, not the Netherlands. The term "Dutch baby" was coined by an American restaurateur whose use of "Dutch" was a corruption of the word "Deutsch" ("German" in German). This puffy baked treat is a breeze to make because you whirl the batter together in the blender. Once out of the oven, the pancake collapses quickly, so have your forks ready.

3 Tbsp. butter, room temperature
3 large eggs
¾ cup whole milk
½ cup all-purpose flour, unbleached, spooned and leveled
¼ tsp. sea salt
½ tsp. pure vanilla extract
¼ cup + 1 Tbsp. sugar
1 Tbsp. lemon juice, freshly squeezed

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

In a medium cast-iron or ovenproof nonstick skillet, melt 2 Tbsp. butter over medium heat; set aside.

In a blender, combine eggs, milk, flour, salt, vanilla, and ¼ 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 1 Tbsp. butter, and sprinkle with 1 Tbsp. sugar and lemon juice.

Slice into wedges, and serve immediately.

Makes 4 servings.