This soufflé-like pancake needs an extra-hot skillet to rise correctly, and while this recipe can be made any time of year with whatever add-ins you prefer, we can’t help but love sweet, spring and summer strawberries in ours.
Preheat the oven to 475 degrees F. Place a heavy, seasoned, cast iron skillet inside the oven to pre-heat.
In a mixing bowl, whisk the eggs until they start to foam. Whisk in milk, and then gradually whisk in the flour and salt. Fold half the strawberries into the batter. Remove the pan from the oven and reduce the oven temperature to 425 degrees F. Melt the butter in the skillet, and pour the batter into the skillet. Place the skillet in the oven and bake for about 12 minutes, or until the pancake is puffed and lightly brown in color. Remove from the oven, dust with powdered sugar, and serve.