Instructions

1. Preheat the oven to 425°F (220°C) and place a 9-by-13-inch metal pan in the oven to heat.
2. In a blender, combine the flour, milk, eggs, sugar, vanilla extract, and salt. Blend on high for 10 to 15 seconds until smooth, stopping to scrape down the sides with a spatula if necessary.
3. Add the butter to the heated pan in the oven and allow it to melt and become sizzling, about 1 to 2 minutes.
4. Quickly tilt the pan so the melted butter covers the bottom evenly, then pour the batter into the center of the pan.
5. Bake for 16 to 20 minutes until the edges are puffed and browned, and the center begins to take on color. Cut into squares and serve hot, dusted with powdered sugar and accompanied by maple syrup and fresh berries. Note that the pancake will deflate as it sits.