>> title: Dutch Baby
>> category: Flatbreads & Pancakes
>> tags: breakfast, oven, batter, cast iron
>> counters: Diner
>> aka: German pancake, Dutch baby pancake, puffed pancake, Bismarck
>> pairs-with: lemon-curd
>> servings: 4
>> time: 50 min

Preheat the #oven{} with a #10-in cast-iron skillet{} inside to 425°F (220°C).

Blend @eggs{3%large}(150 g), @whole milk{3/4%cup}(180 mL), @sugar{1%Tbsp}(12 g), @fine sea salt{1/4%tsp}(1.5 g), and @vanilla extract{1/2%tsp}(2.5 mL) until frothy.

Blend @&(~1)custard{} ~{30%sec} with @all-purpose flour{3/4%cup}(95 g).

Rest @&(~1)batter{} ~{20%min} at room temperature.

>> step: pour into the buttered hot skillet
Pour @&(~1)batter{} into the hot skillet with @unsalted butter{3%Tbsp}(42 g) swirled to melt in it.

Bake @&(~1)dutch baby{} at 425°F for ~{20%min}, until puffed and deep brown.

Finish @&(~1)dutch baby{} with @lemon juice{1%Tbsp}(15 mL; half a lemon), @powdered sugar{2%Tbsp}(15 g).