Dutch Baby Pancake

I've never been a huge fan of traditional pancakes because I prefer a more dense, heavy dough. This Dutch Baby is perfectly light but also dense enough to be a great breakfast all by itself! I spread homemade Apple Butter on mine. But you can eat alone or spread with any kind of jam or syrup. This recipe is adapted from Food magazine (March 2009)

Serves 4
Prep time: 5 min
Total time: 25 min

• 3 Tablespoons unsalted butter, room temperature
• 3 large eggs
• 3/4 cup whole milk
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/4 cup plus 1 Tablespoon sugar

1. Preheat oven to 425. In a medium ovenproof nonstick skillet, melt 2 Tablespoons butter over medium heat; set aside.
2. In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
3. Working quickly, dot pancake with 1 Tablespoon butter, and sprinkle with 1 Tablespoon sugar. Slice into wedges and serve immediately.