Dutch Baby Pancake

Steps

1. Preheat oven to 220°C (top/bottom heat, not fan). Place an ovenproof skillet or baking dish on the second rack from the bottom to heat up.
2. In a bowl, whisk together flour and eggs until a thick, smooth batter forms.
3. Gently stir in milk, powdered sugar, salt, and vanilla sugar. Cover and let the batter rest in the fridge for 10 minutes.
4. Carefully remove the hot pan from the oven and place on a heatproof surface. Add butter to the pan and swirl to coat, watching for splatters.
5. Stir the batter briefly again, then quickly pour it into the hot buttered pan.
6. Return the pan immediately to the oven. Bake at 220°C for 8 minutes with the door closed, then reduce to 180°C and bake another 5-8 minutes until golden brown and puffed. Test with a toothpick to check doneness.
7. Meanwhile, rinse the berries and halve any large ones.
8. Top the warm pancake with berries and dust with powdered sugar. It will deflate slightly in the center, which is normal. Optionally drizzle with maple syrup and serve with yogurt.