Dutch Baby (These are the Swedish Pancakes at Original Pancake House)

Pancakes:
2 Tb. butter
4 extra-large eggs
1/2 cup all-purpose flour
1/2 cup milk

Topping:
3 Tb. butter
juice of 1 lemon
1/2 cup powdered sugar

Preheat oven to 425 degrees. To make the Dutch Baby, melt the butter in a 12 inch cast iron skillet over low heat. Mix the eggs, flour and milk in a blender on medium speed until just blended, 5 to 10 seconds. Pour the batter in to the skillet with the melted butter. Place the skillet in the oven and bake until the top puffs up and is lightly golden, about 25 minutes.

When the Dutch Baby is done, drizzle melted butter over the top, then sprinkle with the lemon juice and dust with the powdered sugar. Cut into six wedges and serve immediately.

Makes 2 servings.