- Preheat the oven to 220C
- In a medium bowl, whisk the milk, eggs, flour, and salt until smooth
- Add the butter to an ovenproof 10-inch (26cm) cast-iron skillet and place in the oven until the butter starts sizzling. Remove cast-iron pan from the oven and carefully pour the batter into the pan.
- Transfer the pan back to the oven and bake at 220C for approximately 20 minutes, or until the pancake is golden brown, fluffy and the edges have puffed up.
- While the pancake is baking, cut the fresh fruit as desired. Remove cast iron pan from the oven and drizzle with melted milk chocolate. Top with fresh fruits, mint, and confectioner’s sugar. Serve immediately.