Preheat the oven to 400 degrees. Place the butter in a 9-inch cast-iron skillet and put the skillet in the oven to melt the butter.

Meanwhile, whisk the eggs until creamy and evenly yellow. Add the flour, milk, and salt, and continue whisking until smooth. Pour the batter into the skillet with the melted butter. Bake until golden brown and puffy, 20 to 25 minutes.

Chop the Angelcots and scatter over the warm pancake. Add fresh raspberries and blackberries for additional color if desired.

In a small bowl, whisk together the lemon juice and powdered sugar to create a thin glaze. Drizzle the glaze over the pancake to taste (you may have glaze left over). Top with additional powdered sugar if desired. Serve immediately.