Keeper Project: Dutch Baby with 12" Cast Iron

We used to go to the Pancake House in Kapalama for Dutch Baby pancakes until my friend said with a cast iron pan, it is super easy to make, so here is the basic recipe. I also have a Strawberry Dutch baby and a recipe for lemon curd but this if for those times when all you have is flour, eggs and some milk or a can of evaporated milk. This is also the recipe for a 12" cast iron because all of the recipes I have seen call for a 10" cast iron and we don't have that size.

Ingredients:

• 1 cup milk
• 3/4 c packed all-purpose flour
• 4-5 large eggs (the "large" eggs in the market seem more like medium)
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 3T + 1T butter
• confectioner's sugar to taste
• 1/2 Meyer lemon, juiced

Directions:

1. Preheat the oven to 425º degrees F with the cast iron pan in the oven
2. Meanwhile, blend milk, flour, eggs, vanilla extract, and salt together in a blender or a whisk until smooth
3. When the oven is preheated, melt 3 T butter in skillet and swirl. Do not let the butter burn but let it melt until it starts to bubble. Pour batter into the skillet.
4. Bake until the batter is puffed up and golden, 20 - 25 minutes. Before serving, melt the other T of butter, drizzle lemon juice and dust with confectioners' sugar.
5. Serve with more butter, lemon juice and confectioners' sugar on the side.