Preheat the oven for 2 to 3 minute to 400 F. Place four 4-inch cast-iron skillets in the oven to preheat. Alternatively this recipe works for a 10-inch or 12-inch cast iron skillet, so if you’re using that, put that in the oven. Oh and heads up, I found it easier to put the cast iron skillets on a baking sheet so they can easily come in and out of the oven.

In a blender, add the eggs, milk, sugar and vanilla extract; blend until combined. Add the flour and salt and pulse once more.

Open the oven and add a tablespoon to each of the mini cast iron skillets or all of it to a big cast iron. Swirl is around so it goes up the sides (you'll definitely need a good oven mitt for this). Divide the batter amongst the mini cast iron skillets OR just pour the entire batter into the large cast iron. Close the oven door and bake for 20 to 25 minutes for the small ones and 30 minutes for the big one. Remove from the oven and serve immediately. Dust with lots of powdered sugar and berries.