Preheat the Oven and Skillet:

• Preheat your oven to 450°F (230°C).
• Place the 10-inch skillet in the oven to heat up during the preheating process.

  Prepare the Batter:

  • In a blender, combine the 4 large free-range eggs, ⅔ cup buttermilk, ⅔ cup all-purpose flour, 2 teaspoons vanilla extract, and ½ teaspoon sea salt.
  • Blend these ingredients on a low setting for about 1 minute, then stop and scrape down the sides.
  • Continue blending until the mixture is smooth. This should take about another 30 seconds.

  Melt the Butter in the Skillet:

  • Once the oven is preheated and the skillet is hot, carefully remove the skillet using oven mitts.
  • Add 4 tablespoons of butter to the skillet, allowing it to melt and coat the bottom and sides. Swirl the skillet to ensure an even coating.

  • Pour the Batter and Bake:

    • Immediately pour the batter into the hot, buttered skillet.
    • Return the skillet to the oven and bake for 20-25 minutes. The Dutch Baby should puff up and turn golden brown.
    • It’s important not to open the oven door for the first 15 minutes of baking to ensure the pancake rises properly.

    Serve:

    • Once the Dutch Baby is puffed and golden, remove it from the oven.
    • The pancake will start to deflate once it’s out of the oven, which is normal.
    • Serve immediately while it’s warm. Dutch Baby pancakes are traditionally served with a dusting of powdered sugar, but you can add toppings like maple syrup, whipped cream, or fresh fruit as desired.