Dutch Baby Pancake

1 cup all-purpose flour, sifted
4 large eggs
1 cup whole milk, at room temp
1/2 tsp kosher salt (Diamond Crystal)
4 Tbsp butter, divided
maple syrup, for serving
powdered sugar, for dusting

1. Preheat the oven to 475°F
2. Melt 2 Tbsp butter in microwave
3. In a blender combine the flour, eggs, milk, salt, and 2 Tbsp melted butter and blend until smooth with no lumps, 20-30 seconds.
4. In a 10" cast iron skillet, heat the remaining 2 Tbsp butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color. ~17-18 minutes
5. Remove from oven, slather with extra butter if desired and cut into quarters. Pour syrup over pancake and dust with powdered sugar.