Golden Crown Dutch Baby Pancake

Preheat your oven to 425°F.

Place a 10-inch oven-safe skillet, preferably cast iron, into the oven to preheat for 10 minutes.

In a blender, combine 3 large eggs, 1/2 cup all-purpose flour, 1/3 cup whole milk, 1/3 cup half-and-half, 1 tablespoon vanilla sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon. Blend for around 30 seconds on high speed until you have a smooth batter. Make sure to scrape the sides of the blender once to incorporate all flour properly.

Carefully—using oven mitts—remove the hot pan from the oven.

Add the 3 tablespoons unsalted butter to the hot pan and swirl to coat the bottom and sides. The butter should sizzle immediately.

Pour the batter into the buttered pan and then return the pan to the oven. Bake for around 18 minutes, or until the pancake is puffed up and golden brown at the edges.

Again, using oven mitts, carefully remove the pan from the oven.

Serve the pancake hot straight from the pan. Garnish with a dusting of powdered sugar for an extra touch of sweetness.