2 tablespoons unsalted butter
½ cup all-purpose flour
¼ cup sugar
¼ teaspoon kosher salt
3 large eggs
¾ cup milk
1 teaspoon pure vanilla extract
Preheat the oven to 450˚F. Divide the butter among 2 6 ½” cast iron skillets and bake for 6 to 8 minutes, or until browned. Meanwhile, whisk together the flour, sugar, and salt in a large bowl. Whisk together the eggs, milk, and vanilla in a medium bowl. Add the egg mixture to the flour mixture in thirds, whisking after each addition until smooth. If you add the wet ingredients to the dry ingredients all at once, you will inevitably wind up with a lumpy batter. As soon as the butter is brown, divide the batter among the hot skillets and bake for 22 to 25 minutes, or until puffed and golden brown. Serve immediately.
Serves 2. For breakfast, lunch, or brinner, these babies are delicious served with nothing but a spoonful of preserves or a drizzle of maple syrup or honey. Take them from simple to spectacular with a topping of seasonal fruit and lightly sweetened vanilla whipped cream. Strawberries and cream is always a hit at my house. Sometimes I serve the babies right in the pans, sometimes I slide them out onto plates. The cast iron keeps them warm longer, but of course it melts toppings like whipped cream faster too. For a more substantial crust that is even more resistant to falling, substitute 2 tablespoons of cornstarch for 2 tablespoons of the flour. If you treated yourself to a Lodge 120th Edition 8” skillet, you can use it to make a single large Dutch baby. It will take 7 to 9 minutes to brown the butter and 24 to 27 minutes to bake the 8” baby.