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1
Preheat the oven to 400F.
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2
with the rack on the center shelf.
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3
Whisk the eggs with the milk, sugar, salt, and vanilla.
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4
Pour the flour over the egg mixture and, using a batter whisk or, a regular whisk, combine the ingredients until no large dry pockets remain.
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5
Then give the batter a few more brisk stirs to make the mixture come together, but dont overwork it (small lumps will still be visible).
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6
Place the butter in a 9 1/2-inch glass pie plate or a 10-inch well-seasoned cast-iron skillet and place the dish in the preheated oven for 6 minutes, or until the butter is melted and bubbling and the pan is very hot.
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7
Pull the rack toward you so the dish is accessible.
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8
Working quickly so the oven stays hot, whisk the spice blend into the hot butter.
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9
Shut the door and let this heat for 1 minute.
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10
Open the door and pour in the pancake batter (dont worry if it seems uneven).
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11
Shut the door and bake the pancake for 25 to 30 minutes, or until the sides are very high and golden and the center is irregularly puffed.
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12
Remove from the oven and use a thin metal spatula to transfer the pancake (which will look like a giant empty pastry bowl) to a serving plate.
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13
Use a paper towel to dab off any excess melted butter in the center.
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14
Serve the pancake immediately, filled with mixed fresh berries, dusted lightly with confectioners sugar.
