Dutch Pancakes (4-6 servings)
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Ingredients:
- 3 large eggs
- 3 tbsp unsalted butter
- 3/4 cup flour
- 3/4 cup whole milk (skim ok)
- 1-2 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract

Instructions:
1) Pre-heat oven to 425
2) Place eggs in bowl of warm tap water 5 minutes to bring to room temperature
3) Divide butter between two cast iron or overproof skillets (or glass pie pan)
4) Put in over until it melts (watch so it doesn't brown or burn)
5) While butter melts, beat eggs in blender medium-high for 5 seconds until frothy
6) Add flour, milk, sugar, salt and vanilla extract to Blender. 
7) Blend on low to incorporate. Then high for 5 seconds
8) Remove hot pans from oven, swirl melted butter around pans to coat sides.
9) Immediately add blender contents into pans
10) Bake 13-15 minutes until puffed and golden brown at edges (which will rise above rim)
11) Turn off oven and let them sit for 5 minutes (this will help keep their structure)
12) Use thin spatula to dislodge from pans. THey should slide out
13) Cut in wedges, add toppings + serve immediately.


Optional fillings / toppings (chose some or mix):
- 1 cup frozen cherries OR Chopped up strawberries, 1 tbsp more sugar, cook on low for 10 min stiring often
- Powerdered sugar
- yogurt
- maple syrup
- Almonds
- Granola