Dutch Baby Pancake

Put a 25 cm cast-iron skillet in the oven and heat to 220 C.

Blend eggs, milk, all purpose flour, sugar, vanilla extract and salt for 30 seconds until frothy and smooth.

Carefully add butter to hot skillet and swirl until melted and foaming. Pour in batter at once and bake without opening the oven until puffed high and golden brown at the edges.

It deflates as it cools, which is normal. Squeeze over lemon, dust with powdered sugar, add blueberries and cut into wedges in the pan.