To help get the perfect rise on this puffy pancake, make sure to work quickly so the pan loses as little heat as possible while out of the oven. The finished Dutch Baby will fall quickly after cooking, so have your chosen toppings ready! 

Preparation

Place a 9-inch cast iron pan in the oven and heat to 425°F. When the oven finishes preheating, the pan will be ready. 

Place the eggs and 2 tablespoons of sugar in a work bowl and whip for 30–45 seconds, until light and frothy—this will help the Dutch Baby rise when cooking. Whisk in the milk and vanilla extract followed by the flour, cinnamon and salt. Continue whisking until everything is incorporated and the batter is smooth. 

Remove heated cast iron pan from the oven and place on a heat-proof surface. Add the butter and swirl to coat the bottom and sides of the pan. Dust with the remaining sugar and let sit for 15 seconds.

Pour the batter into the pan and place back in the oven. Bake for 10–15 minutes, or until the sides of the pancake are well browned and have risen up around the edge of the pan, and the center is puffed and golden.

Serve immediately with powdered sugar, fruit, maple syrup, lemon curd or preserves.