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kiana
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Firstly, mill the flour. I highly recommend using soft white wheat for this recipe.
Preheat oven to 450*F with your cast iron pan inside to also preheat. Your pan must be hot for this to work.
In a mixing bowl, (or a blender) mix eggs, milk (or buttermilk), fresh milled flour, vanilla, and salt.
Blend or beat batter until the batter is smooth, you don't want any lumps. If there are still lumps, keep beating the batter until it is smooth. You want a bit of air in the mixture.
Let the batter sit for about 10 minutes or so while the oven and pan preheats.
Then, when the oven and pan are preheated, carefully pull pan out and place butter in the pan. It should melt right away and it can splatter a bit, so use caution. Make sure the butter coats the bottom, and up the sides of your hot pan.
Quickly, but carefully pour all the batter into the hot buttered pan and place it back in the hot oven.
Bake for 18-22 minutes, DO NOT open the oven door while this is cooking, or it will deflate. Bake until the FMF Dutch Baby Pancake is puffed up and golden brown on top.
Serve while still hot, because it deflates pretty quickly after removing it from the oven. (This is normal.)
We love to serve this with butter and warm syrup, but I also have some other flavor ideas further up in this blog post.