1-Arrange a rack in the upper third of the oven and preheat it to 375 degrees Fahrenheit. Place a 10-inch cast iron skillet in the oven to heat, which helps achieve those crispy edges.

2-In a large bowl, whisk together 1 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt until well combined.

3-Melt 2 tablespoons of the unsalted butter, then mix it with 1 1/4 cups buttermilk and the yolks from 2 large eggs, reserving the whites. Whisk this wet mixture until smooth and fully incorporated.

4-Pour the wet ingredients into the dry mix and stir gently until most of the flour is moistened, avoiding over-mixing to keep the batter light.

5-Fold in the unbeaten egg whites until no streaks remain, which adds extra fluffiness to the final product. Let the batter rest for 10 minutes to enhance its texture.

6-Remove the preheated skillet from the oven, add the remaining 2 tablespoons unsalted butter, and swirl to coat the bottom and sides evenly.

7-Pour the batter into the skillet, spread it out, and sprinkle 1/2 cup fresh strawberries (cut into 1/2-inch pieces), 1/2 cup fresh blueberries, and 1/2 cup fresh raspberries over the top.

8-Bake for 22 to 25 minutes until the pancake is puffed and golden-brown. Let it cool slightly before serving with additional butter, maple syrup or powdered sugar, and more fresh berries.