Preheat your oven to 375°F. In a 9-inch cast iron skillet or heavy-bottom 9-inch cake pan, place the butter.

Place the pan with the butter in it in the preheated oven just until the butter is melted, while you make the batter.

In a blender, place the milk, eggs, flour blend and salt, and blend just until smooth. You do not need a high-speed blender for this task. The batter will be thin.

Remove the hot pan with the melted butter from the oven, and pour off excess butter, leaving just a coating on the pan.

Working quickly, pour the batter into the hot pan and return to the oven. Bake for 12 minutes.

Rotate the pan 180° and continue to bake until the pancake is puffed and golden brown all over (about another 5 minutes). Remove from the oven.

The pancake should release easily from the pan. If it seems stuck on any sides, loosen it with a knife and slide it out of the pan onto a wire rack. This will ensure that the bottom of the pancake doesn’t become soggy as it cools.

Allow to cool briefly before slicing into wedges and serving warm garnished with fruit, a light dusting of confectioners’ sugar and maybe a dollop of whipped cream (in the winter, I like to serve it with citrus, in the summer with berries).

Any leftover wedges can be stored at room temperature for about 4 hours, or even wrapped tightly and stored in the refrigerator for at least 1 day.

Reheat gently in the microwave before serving. This recipe can be doubled easily, and baked in two batches.