Place a 9- or 10-inch skillet in the oven and preheat the oven to 450 degrees.

Whisk together the eggs, flour, milk, and salt, beating well. When the oven has heated, carefully remove the pan from the oven, add the butter, and swirl the pan to melt the butter and coat the pan. Immediately pour the batter into the pan and return it to the oven. Bake for 12-15 minutes or until the pancake is puffed and golden brown.

Remove the pan from the oven, squeeze the lemon over the pancake and dust with powdered sugar. Serve immediately, topped with berries (if desired).