Put butter into large (12 inch) non-stick skillet or baking dish and place in oven.
In a blender, combine eggs, sugar, vanilla, milk, flour and salt and blend until combined.
Carefully remove the hot pan from oven once butter is melted. Swirl the butter around pan to coat completely. Pour the batter into skillet and return to oven.
Bake for 20-22 minutes or until the pancake puffs in the center and is golden brown along the edges. Do not open the oven for the first 15 minutes or the Dutch Baby will deflate.
Remove from oven and sprinkle with powdered sugar.
Top with maple syrup, fresh whipped cream, and berries.
To make fresh whipped cream: Using mixer, whip heavy cream until soft peak form. Stir in powdered sugar.
Notes
Top your Dutch Baby or German Pancake with a variety of toppings, such as:
Fresh berries (Strawberries, Raspberries, Blueberries, or Blackberries)