Recipe
Ingredients
½ cup milk
½ cup flour
3 eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons butter
Directions
Preheat the oven to 425°F. Place an 8 x 8 baking pan in the oven with the butter to melt.
While the oven is preheating, combine the milk, flour, eggs, sugar, vanilla, and salt in the blender. Blend on high for 20 seconds, scrape down the sides of the container, and blend again for a few more seconds. Let the batter rest until the oven is hot. (This helps hydrate the flour for a fluffier, tender pancake.)
Once preheated, carefully remove the hot pan from the oven. Immediately pour the batter into the skillet.
Bake for 20 minutes or until the pancake is very puffed and deep golden brown around the edges. (It will shrink as it cools.)
*Do not open the oven for the first 15 minutes, or the dutch baby will deflate.