3 tablespoons unsalted butter

3 eggs

3/4 cup all-purpose flour

3/4 cup milk ( place in microwave for 20 – 30 seconds until hot. Not boiling)

1 tablespoon white sugar or light brown sugar

2 teaspoons vanilla extract or paste

Pinch of Salt

Confectioners’ sugar for dusting

Preheat the oven to 400 degrees. Place the butter in a large sauté pan and place in the oven to melt. While the butter is melting, place the eggs, flour, hot milk, sugar, vanilla extract and salt in a blender. Blend on medium-high speed until thoroughly mixed. Once the butter is completely melted carefully remove the pan and swirl the butter in the pan to coat evenly. Pour the remaining butter in the pan in to batter and whisk to blend.

Pour the batter into the hot pan and carefully place into the oven on the middle rack. Cook for 20 – 25 minutes or until the pancake is puffed in the center and golden brown along the edges. Use a rubber spatula and remove the dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape. Do not leave in pan. To serve slice into wedges and dust with confectioners’ sugar. It can be topped with fresh berries and whipped cream.

Melanie Bergeron, Erath