Dutch Baby Pancake

I am impressed with this recipe--light, airy, raised sides that function as a bowl, and so fancy like in a restaurant! Even easier than making pancakes for 3 people. Originally, I followed the recipe which tells you to bake at 450 degrees for 20 minutes and then 350 for 8-10 minutes but that made it a little too dark around the edges. Below is the suggested cooking times by others online.
3/4 cup milk
1/2 cup unbleached flour
2 large eggs
1 1/2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1-2 tablespoons unsalted butter
1 tablespoon confectioners sugar
1 1/2 cups thinly sliced fresh fruit, of choice (peaches, nectarines, strawberries, raspberries, blackberries, blueberries, mangoes, etc.)
Fifteen minutes before baking preheat the oven to 425°; have a 9" pie plate or oven-proof skillet ready (I used a 10" cast iron skillet).

Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.

Slowly pour batter into hot pan; bake for 15-20 minutes; reduce heat to 350° and bake another 5-8 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.

Makes 1 large pancake, Serves 2-3

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