Preheat the oven to 210C/410F and place 1tbsp of butter into a 10 inch cast iron skillet.

Place the skillet over a low heat to melt the butter, whilst you make the batter.

Place flour, salt, sugar, vanilla, eggs and milk into a food processor and pulse until everything is combined and smooth, about 1 minute.

*Alternatively place all of the batter ingredients into a medium sized bowl and then whisk until smooth and well combined. Blending the batter in a processor is preferable.

Once the butter has melted in the skillet, use a pastry brush to brush the melted butter all over the skillet and up the sides. There will still be plenty of butter in the bottom of the pan, this is just to ensure the pancake doesn't stick to the sides!

Pour the batter into the centre of the skillet slowly, it will combine a little with the butter and then there will be a small ring of butter around the edge; this is fine.

Place in the oven for 15-20 minutes, keeping careful watch after 12 minutes, until pancake is puffy and golden around the edges. The middle will be a pale yellow, with a few golden spots.

Don't be alarmed by how HUGE the pancake gets, it will sink as it cools!

Remove from the oven and place on a heat proof surface to cool for at least 20 minutes; you can serve it warm or leave it to cool completely. I like to serve it warm.

To serve: Place mascarpone and agave nectar into a small bowl and stir to combine. Spoon the mascarpone into the centre of the Dutch Baby. Sprinkle raspberries all over the pancake and then spoon the seeds and pulp of three passion fruit over the raspberries. Serve immediately.