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needs to be up to 4 hundo
Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
Meanwhile, combine the ingredients and blend until uniform (combine the eggs with the milk first, then whisk in the rest vigorously to remove the lumps, about 30 seconds)
Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and blend in.
Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 15 to 20 minutes.
Remove the Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy.
Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.
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oofda
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