Put butter in a large oven proof skillet and place in oven (I used a cast iron skillet).
Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract, and a pinch of salt 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 in the pan to coat completely, and then pour the remaining butter into the butter and pulse to blend.Pour the batter into the hot pan and return the pan to the oven.Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
Using a spatula, remove the entire Dutch Baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and renderingthe pancake soggy.(Yeah, that never happened–this was gone in 2 seconds flat)Dust with confectioners’ sugar when cooled slightly.Slice the pancake into 8 wedges on a serving platter or cutting board.(Yeah, try cut into 4 slices and served immediately–no cooling, no thing).