Vanilla Dutch Baby (German Pancake)

The baked oatmeal may be my favorite, but this is my husband, Anthony's favorite.  Actually, I love it just as much.  I love that it is so easy too.  Mix it up in the blender and stick it in the oven.  No need to stand by a griddle, flipping pancakes.  My favorite way to eat this is with powdered sugar or lemon curd, but Anthony prefers syrup.  I adapted this recipe from the Food Network and A Hint of Honey.  (You can also half this recipe and cook it in a oven-safe skillet.)

4 tablespoons butter 

4 eggs
1 cup all-purpose flour (I often use half whole wheat flour.)
1 cup milk, heated about 30 seconds in the microwave
1 tablespoon plus 1 teaspoon sugar
1 tablespoon vanilla extract
Pinch salt
Dash of cinnamon and nutmeg

Directions
Preheat the oven to 425 degrees F.

Place the butter in a 9x13 pan and place in the oven to melt.

Meanwhile, in a blender, combine the remaining ingredients, and blend on medium-high speed until uniform.

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 whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for around 15 minutes, or until the pancake is puffed in the center, and golden brown along the edges.