1. Preheat the oven to 435°. 2. Put butter in oven-proof skillet, casserole or pie dish (I prefer the traditional cast iron skillet) and put it in the cold oven while it heats up so the butter can melt by the time the batter is ready to pour inches. 3. In a mixing bowl or stand mixer, whisk together all batter ingredients at once. It should be about the consistency of pancake batter. If it seems thin, add a tablespoon more flour. 4. If butter is melted, spread it around to coat the rim and entire inside surface. 5. Carefully pour batter into hot pan. 6. Bake for 18 minutes; reduce heat to 335° and bake another 8 minutes, until pancake is well-browned. Remove from oven and sprinkle with powdered/confectioners' sugar. 7. Serve while still hot from the oven with fresh fruit and/or cream cheese blended with honey and cinnamon (proportions to taste). I like about 1 tablespoon honey to 2 ounces cream cheese and a generous pinch of cinnamon. Also good with just cinnamon sugar dusted on top. ---------------------------------------------------------------------------
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