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1
Whisk together the flour and salt in a small bowl. Add the milk, honey, zest, and vanilla to a medium bowl and whisk well until the honey is dissolved.
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2
In a large bowl, lightly whisk the eggs to blend. Gradually pour in the milk mixture and whisk vigorously to combine, about 1 minute. Sprinkle the flour mixture across, in a few additions, while gently whisking until smooth; then beat vigorously for about 20 seconds. Cover with plastic wrap or with a plate and set aside for 1 hour. (Or chill overnight; batter may darken. Remove from the fridge when you preheat the oven).
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3
Position a rack in center of oven and place a 10-inch cast-iron skillet on it. Preheat oven to 425u00b0 F for about 15 minutes.
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4
Using thick oven mitts, carefully remove the hot skillet. Add the butter and tilt the pan to coat the bottom. Briefly but thoroughly re-combine the batter, whisking vigorously, and pour it into the center of the skillet.
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5
Bake until the pancake puffs up all around, turns light golden brown-and its center is just set, about 17 minutes.
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6
Meanwhile, add the berries to a small bowl, drizzle with the honey and 1 teaspoon of the lemon juice. Stir, and set aside for juices to draw.
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7
Have a serving plate at the ready. Carefully remove the skillet, wearing oven mitts. Use a flat spatula to slide the Dutch Baby onto the plate. Immediately add the berries to the center, drizzle on some or all of the remaining 1 tablespoon lemon juice and garnish with the thyme. Dust thickly with confectioners' sugar, cut into wedges, and serve at once.
