German Pancake

Preheat the oven to 475 degrees F. Place the butter in a 9- or 10-inch round springform metal pan; heat in the oven until the butter is melted, about 1 to 2 minutes. In a medium bowl, beat the eggs. Add the milk, then the flour and salt, mixing until just smooth. Stir in the vanilla and lemon zest. Pour the batter into the hot pan over the melted butter and return to the oven. Bake until the pancake is puffy and golden brown, about 12 minutes; the sides will rise tall above the middle. Drizzle the lemon juice over the pancake and dust with powdered sugar. Slice into wedges and serve immediately with the Blueberry Basil Compote. Serves 8.