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Dutch Baby

3 eggs
3/4 cup milk
3/4 cup bread flour (see Cook's note) or all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/4 cup butter
freshly squeezed lemon juice
3 tablespoons butter, melted
confectioners' sugar, for dusting

Cook's note: Bread flour helps the pancake rise. The results will not be as spectacular with all-purpose flour.

Preheat oven to 450 F. Place a large, heavy, ovenproof frying pan (cast iron is ideal) in the center of oven. In food processor (or large bowl), beat the eggs until light and frothy; add milk, flour, vanilla extract, salt and cinnamon; continue processing (or beating) for 5 minutes longer. Batter will be thin, smooth and creamy. Carefully remove skillet from the oven; add the 1/4 cup butter, tilting the pan to melt and coat the skillet. Once completely melted, pour batter into the hot skillet all at once and return to the oven immediately. Bake 15 to 20 minutes or until puffed and golden brown. Remove the puffed pancake from the oven, and transfer it to a plate or shallow bowl. Pour on 3 tablespoons melted butter, sprinkle on lemon juice, and dust with confectioners' sugar. Cut and serve immediately. Yield: 4 to 6 servings.