Foolproof Dutch Baby Pancake Recipe for Epic Puffs

Instructions:

1. Place the 10-inch skillet in the oven and preheat the oven to 425°F (220°C). The pan must be scorching hot before adding the butter.
2. In a large bowl, whisk together the flour, sugar, and salt until thoroughly combined.
3. In a separate container, gently whisk the room temperature eggs, milk, and vanilla extract until just uniform. Avoid over-aerating.
4. Pour the wet mixture into the dry ingredients. Whisk just until the batter is smooth. A few tiny lumps are acceptable; do not over-mix.
5. Carefully remove the screaming hot skillet from the oven. Add 2 tablespoons of butter and swirl immediately to coat the entire bottom and sides of the pan until the butter sizzles and foams.
6. Immediately pour the batter into the hot, buttered skillet. Return the skillet directly to the centre rack of the oven without disturbing it.
7. Bake for 20–25 minutes. Do not open the oven door for the first 18 minutes. The pancake is done when the edges are deeply golden, puffed dramatically, and the centre is mostly set.
8. Remove from the oven. The Dutch Baby will begin to deflate immediately. Top with desired toppings (like lemon and sugar) and serve piping hot.