A light and airy Dutch baby pancake that puffs up during baking, with crispy edges and a fluffy center. Ideal for breakfast, it's simple to prepare and can be topped with lemon, berries, and powdered sugar.
1: Preheat your oven to 425°F.
2: In one bowl, combine all of the dry ingredients (flour, sugar, salt) and mix.
3: In a separate bowl, combine all wet ingredients (eggs, vanilla, milk, and melted butter) and whisk until smooth with little bubbles forming.
4: Add the dry ingredients into the wet mixture and whisk until evenly combined, lumps are okay.
5: Butter your pan or skillet and add the batter.
6: Place the pan in the oven for 20 minutes or until the pancake has puffed and the edges are golden brown.
7: Remove from the oven and immediately squeeze lemon, add berries, and top with powdered sugar.
