Puffy pancakes | Dutch baby

flour, 1/2 cup
vanilla extract, 1/2 tsp
milk, 1/2 cup
eggs, 2
butter, 2 tbsp
powdered sugar, optional
lemon, cut into wedges, optional
fresh berries, optional
maple syrup, optional (I like Noble's bourbon barrel-matured maple syrup or the Tahitian vanilla bean and Egyptian chamomile blossom variety)

1. Preheat oven to 350˚F. 
2. Whisk all ingredients in a mixing bowl.
3. Grease an 8-9 inch round baking dish or a pie plate.
4. Melt the butter and pour into the baking dish.
5. Bake for 20 minutes or until fully puffed. 
6. Serve sprinkled with powdered sugar and fresh lemon or topped with berries and maple syrup. 

the story
Blue Sky Basin, January 2013
This, quite possibly, is my favorite brunch dish. (It's closest competitor is blueberry crisp baked French toast.) My mom discovered them at a restaurant in Portland, Oregon forty years ago and started making them again for me and my sister at least twenty years ago. For a long time, I considered them forgotten to all except our family...then I spotted it (as "Pannekoeken, often called a Dutch baby or German pancake") on the menu of the Little Diner while I was skiing in Vail. 

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