To begin, preheat your oven to 220°C (425°F). Place a 25cm cast iron skillet or ovenproof frying pan in the oven to heat as well. A properly heated pan ensures the batter rises quickly and evenly.

In a large mixing bowl, whisk the eggs vigorously for about 1 minute until frothy. Add the milk, vanilla extract, and sugar, then whisk again until fully combined. The batter should be smooth and slightly airy.

Sift the flour and salt into the egg mixture gradually, whisking continuously to prevent lumps. The batter should be thin and pourable, similar in consistency to heavy cream.

Let the batter rest for 10 to 15 minutes at room temperature. This allows the flour to hydrate fully and results in better texture and puff during baking. Meanwhile, move to the next step.

Carefully remove the hot skillet from the oven using thick oven gloves. Add the butter and swirl it to coat the base and sides. It should sizzle but not brown. Work quickly to avoid losing heat.

Pour the rested batter into the buttered skillet and return it to the oven immediately. Do not open the oven door during the bake as the rise depends on consistent heat.

Bake for 18 to 22 minutes or until the Dutch Baby is puffed up around the edges and golden brown throughout. The centre may be slightly custardy, which is traditional.

Once baked, remove the skillet from the oven and let it rest for a minute. The pancake will deflate slightly, this is expected and creates the perfect pocket for toppings.

Squeeze fresh lemon juice over the surface and dust generously with icing sugar. If desired, top with fresh berries or a spoonful of fruit preserves for added texture and contrast.

Slice into wedges and serve immediately while warm. Dutch Baby is best enjoyed fresh, with a hot cup of coffee or tea. For added flair, present directly from the skillet at the table.