Dutch Baby

Preheat the oven to 450°F (232°C).

In a large bowl or blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter.

Blend or whisk until smooth and free of lumps — about 20 seconds in a blender.

Set a 10-inch cast-iron skillet over high heat and add the remaining 2 tablespoons of melted butter.

Heat the butter until foamy and sizzling but not browned — the hot pan is what triggers the steam lift that makes the pancake puff.

Pour the batter into the hot skillet and immediately transfer the skillet to the oven.

Bake until the pancake is deep golden brown and puffed up around the edges, about 15 to 18 minutes.

Remove the pancake from the oven and pile the mixed berries into the center.

Dust the top with powdered sugar.

Slice into pieces, pour maple syrup over the top, and serve warm.