Puff Pancake

Lemon Puff Pancake with Berries‏
pancake
1 tablespoon butter
1/3 cup King Arthur Unbleached All-Purpose Flour
heaping 1/8 teaspoon salt
1/4 cup milk
1/2 teaspoon vanilla extract
2 large eggs
1 tablespoon melted butter
topping
1 tablespoon freshly squeezed lemon juice
confectioners' sugar (I don't use this)
fresh berries
tips from our bakers
If you're using a cast iron skillet, it should measure 9" across the top; its bottom diameter will be smaller. This recipe is easily doubled. If you don't have more than one skillet, use a combination of skillet and cake pan; or simply use two 8" round cake pans. 
directions
1) Preheat the oven to 425°F. Lightly grease a 9" cast iron skillet, or 8" round cake pan. The size of the pan matters here, so measure carefully. Too small, it'll overflow. Too large, it won't puff as high.
2) Melt the butter in the skillet, or melt the butter and pour it into the cake pan.
3) Whisk together the flour and salt.
4) In a separate bowl, whisk together the milk, vanilla, and eggs.
5) Add the liquid ingredients to the dry ingredients, whisking until fairly smooth; a few small lumps are OK. Stir in the melted butter, and pour the batter into the pan.
6) Bake the pancake for 15 to 20 minutes, or until it's puffed and golden, with deeper brown patches.
5) Remove it from the oven, and sprinkle with the lemon juice, then the sugar.
6) Serve immediately, garnished with fresh berries.
7) Yield: 1 or 2 servings.