Preheat oven to 375 degrees F with the rack positioned in the center. Place a 10-inch cast iron skillet in the oven to heat with the oven. Place 1 tbsp butter in a ramekin and put the ramekin atop the stove exhaust to melt.

Do not proceed until that 1 tbsp butter is melted.

Measure the milk and eggs and place into the carafe of the blender. Place the blender on the scale, tare it, and weigh out the flour. Add the sugar, salt, vanilla extract, and melted butter. Blend for for 30 seconds, being sure to scrape down the sides if a dry pocket appears. When the blender is ready to be turned on, place the 2 remaining tbsp of butter in the hot skillet to melt.

Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 18 minutes and then check it. Original recipe calls for cooking for 30 to 35 minutes or until the edges are puffed and brown. Sprinkle with additional sugar and lemon juice for serving.

Note: When preparing two dutch babies, the ideal steps are:

Measure one batch of milk and pour into carafe.

Crack two eggs into the carafe.

Add a splash of vanilla to the carafe.

Measure the second batch of milk and leave in the measuring cup.

Crack two eggs into the measuring cup.

Add a spash of vanilla to the measuring cup.

Weigh out the flour in a small bowl. Add the other dry ingredients to this bowl.

Weigh out the other half of the flour into the carafe. Add the other dry ingredients to the carafe. Add the melted butter and process.