Dutch Baby

Ingredients

Preheat the oven to 350 ºF (175 ºC) and heat 3 tablespoons butter in a 9-10 inch cast-iron skillet over medium heat. Cook until the butter is begins to brown (looking for small brown dots normally at the bottom or the edge of the pan). Remove from heat and place on a baking sheet to ensure that overflow doesn't get in your oven.
Whisk the 120 g of flour, 3 tablespoons granulated sugar, and pinch of salt together in a medium bowl. In another medium bowl whisk the 3 eggs until well combined and then add in the 1/2 cup of milk and vanilla extract. Add the wet ingredients to the dry ingredients and whisk until the batter is fully combined and smooth.
Ensure the skillet is evenly coated with butter by swirling and then pour in the batter. Bake for 22 to 27 minutes, until the dutch baby has puffed and has a light golden color. Be sure to not open the oven while it cooks to ensure it does not fall too early.
Remove the dutch baby from the oven and add your toppings of choice. I recommend butter and lemon, brûlée bananas, fresh berries and cream, or caramelized apples/pears with cinnamon. Watch the baby fall into the distinctive bowl shape and serve.

Yield: 1 dutch baby - serves 4 people
If you want to make it an apple or pear dutch baby add in 1/2 teaspoon ground cinnamon with the flour mixture.
If you want to add brûlée bananas like I did in the photo follow these steps: Add 2 tablespoons butter to a medium skillet. Cook until melted and then evenly disperse across your pan. Sprinkle 1 tablespoon of sugar across the bottom of the pan. Then carefully place your 2 bananas sliced into thin pieces so that they don't touch each other. Cook untouched for about 2 minutes and then add in 2 teaspoons of vanilla extract (be careful it will likely flare up). Cook for another 2 minutes until sticky and brown on the bottoms of the bananas. Flip all the banana pieces and cook on the other side for about 4 minutes. Remove and add the bananas and cooked juices to your dutch baby.