Place a cast-iron skillet (or any oven-safe pan) into the oven and preheat to 220°C / 425°F
In a bowl or blender, combine the eggs, flour, milk, sugar, vanilla, and salt. Blend or whisk until completely smooth. Let the batter rest for a couple of minutes while you prepare the pan.
Carefully remove the hot skillet from the oven. Drop in the butter, and it should sizzle immediately. Swirl it around to coat the entire bottom and sides of the pan.
Pour the batter directly into the hot, butter-coated skillet. You might hear a soft hiss — that’s exactly what you want.
Place the skillet back in the oven and bake for 17–22 minutes. The pancake will puff dramatically, especially around the edges.
Once you remove the skillet from the oven, the pancake will slowly deflate. That’s completely normal.
Top with berries, dust with powdered sugar, drizzle with syrup, or squeeze fresh lemon over the top.
