Baby Dutch Pancake

Preheat the oven to 425°F (220°C).

In a mixing bowl, whisk together eggs and milk until well combined.

Add all-purpose flour, vanilla extract, and salt to the egg mixture; whisk until smooth.

Melt butter in a cast-iron skillet over medium heat until bubbling.

Pour the batter into the skillet over the melted butter.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, until puffed and golden.

Remove the skillet from the oven; the pancake will deflate slightly.

Dust the pancake with powdered sugar.

Top with fresh fruit and drizzle with maple syrup before serving.

Allergens