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steps
1. Combine the all-purpose flour, sugar, Kosher salt, whole milk, eggs, and vanilla extract to a blender. Blend until smooth and frothy, about 1 minute. Alternatively, whisk the ingredients in a large bowl until the batter is very smooth and bubbly on the surface. Cover and let the batter rest for 30-60 minutes at room temperature or up to 8 hours in the refrigerator.
2. When you’re ready to bake the Dutch baby, place a 12-inch cast iron skillet on the middle rack of the oven. Preheat the oven to 400°F. Bring the batter to room temperature for 20-30 minutes, if it’s cold.
3. Use an oven mitt to carefully remove the skillet from the oven and add the butter. Swirl the skillet so the butter completely coats the bottom and sides of the pan.
4,. Then, add the batter and return the pan to the center rack of the oven. Bake for 20-22 minutes, until the Dutch baby is golden-brown and puffed all over.
5. Remove the skillet from the heat, and place the sliced Big Breakfast all around the Dutch baby. Return to the oven for 1-2 minutes, until the cheese is melty.
6. Add dollops of cranberry sauce/preserves and Lala’s Raspberry Jam on top. Garnish with powdered sugar and serve immediately.
