About every six months, several members of the cast iron groups I belong to, go on a Dutch Baby kick. It seems every other post is a picture of this German style pancake. Think of a cross between a pancake and a souffle and you have a Dutch Baby. They are easy to make and fun to watch baking. I felt it was time for my own version. When making most pancakes, you mix the batter until the ingredients are combined. A few lumps are no problem. Over mixed and the batter becomes tough and rubbery. With a Dutch Baby, whipping the ingredients is the key. Most recipes call for using a blender, but I use my immersion blender. Ingredients: 2 jumbo eggs room temperature 3/4 cup warm milk 3/4 cup flour sifted 1 tablespoon sugar 2 teaspoons vanilla extract 1/2 teaspoon lemon extract 3 tablespoons butter 1/4 teaspoon baking powder powdered sugar for dusting. Place a 10 inch cast iron pan in your oven, then preheat to 400 degrees. When the oven reaches 400 degrees, begin mak