Ingredients:

2 tablespoons olive oil

1 cup all-purpose flour

1/4 cup cornstarch

1 teaspoon salt

3 eggs

1 1/4 cup milk (lower fat milk is fine, it makes for a crispier Dutch Baby)

1 tablespoon melted unsalted butter, cooled

1 teaspoon vanilla

Adjust oven rack to middle position and start heating oven to 450° F.  Brush cast iron skillet with oil and put in oven.

Mix dry ingredients; flour, cornstarch, and salt in medium bowl.  Whisk eggs in a separate bowl.  This is the most important part.  Put a bit of air in them, until they are light and frothy, about one minute of vigorous whisking.  Add the milk, butter, and vanilla to the eggs.  Gently mix wet and dry ingredients until well combined.

Pour the batter into the iron skillet and bake for 18-22 minutes, until brown around the edges and puffed up.

Serve with some kind of delicious topping (huckleberry sauce, butter, cinnamon, jam, apple syrup, powdered sugar, lemon juice, etc.)