Strawberry Dutch Baby Pancakes

Preheat oven to 425°F (220°C). Divide the butter evenly among four 10-inch cast iron skillet or baking dishes, placing one skillet in the oven to heat until the butter is foaming and beginning to brown, about 5 minutes.

Whisk together 6 eggs, 1½ cups flour, 1½ cups milk, 2 tablespoons sugar, ½ tablespoon vanilla extract, and ⅜ teaspoon cinnamon in a large bowl until smooth, about 1-2 minutes.

Carefully remove the hot skillet from the oven and pour the batter into the center, distributing evenly.

Return the skillet to the oven and bake until the pancake is puffed and golden brown at the edges, about 20-25 minutes.

While the first batch bakes, prepare the remaining three batches by whisking 6 eggs with 1½ cups flour, 1½ cups milk, 2 tablespoons sugar, ½ tablespoon vanilla extract, and ⅜ teaspoon cinnamon for each batch.

Remove the baked Dutch Baby from the oven and top with a quarter of the sour cream (4 oz), then add fresh strawberries if available.

Repeat the process with the remaining three skillets and batters, staggering them so all four Dutch Babies finish cooking and can be served warm together.