- Heat the oven to 400 degrees F. Place the butter into a 10-inch nonstick oven-to-table sauté pan and place in the oven.
- In a blender, combine the eggs, flour, yogurt, sugar, vanilla extract and salt and blend on medium-high speed until well mixed.
- Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat the bottom completely. Pour the batter into the hot pan and return the pan to the oven. Bake until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes
- Using a spatula, remove the entire pancake from the pan. Sprinkle with the confectioners’ sugar and cut into wedges.
Strawberries and Cream: Slice 1 pint of strawberries and sprinkle with 2 to 3 tablespoons granulated sugar. Serve with the pancake and a dollop of Dannon® Oikos® Strawberry Greek Nonfat Yogurt (mixed before using).