Dutch Baby Pancake

The promise of piping hot pancakes topped with syrup and fruits is enough to get me jump out of bed even on a Saturday morning.
Since I don't have a loving boyfriend or husband in the form of Daniel Craig (yes, I am obssessed), I decided to whip it up by myself. Instead of going for ordinary pancakes, I experiemented with Dutch Baby Pancake which looks like Yorkshire pudding. I have been fascinated by this puffy pancake since the day I saw it on Martha Stewart's website, but never tried to make it. It seemed too difficult then. I tried and the result was not so bad, but I wish I used different flour.

Makes 2 to 4 servings.
3 eggs,room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour*
1/8 teaspoon pure vanilla extract
7 teaspoons butter
Freshly squeezed lemon juice
Powdered or confectioners sugar

* I used all-purpose flour but it is said (on the internet) that bread flour will work a lot better.

1. Place a cast iron skillet in the oven and preheat it to 225°C. I used two 7-inch skillets.
2. In a large bowl, beat eggs till light and frothy. Add milk, flour , vanilla extract and beat for five minutes more.
3. In a piping hot skillet, place a blob of butter, enough to coat the surface.
4. When the butter has melted, pour the batter and put the pan back in the oven.
5. Cook for 20 minutes until the pancake has risen and golden.

Serve with freshly squeezed lemon juice and generously sprinkle powder sugar.

- If I had more time, I would serve them with stewed strawberries and whipped cream. Imagine what a bliss that would be.