Slide pancake from skillet onto a cutting board and cut with a serrated knife into 1 1/2-inch pieces. Cool handle of skillet under cold running water, then heat half of remaining butter in skillet over moderately high heat until hot but not smoking. Sauté half of pancake pieces, turning gently, until lightly browned and crisp, then transfer to a platter and dust with confectioners sugar. Sauté remaining pancake pieces in remaining butter in same manner and dust with confectioners sugar.