Ingredients

The following ingredients have 5 Servings
  • 4 Tbsp unsalted butter DIVIDED
  • 4 large eggs
  • 3/4 cup whole milk
  • 3/4 cup all-purpose flour
  • 1 Tbsp sugar
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt (or pinch of table salt)
  • 3 oz raspberries
  • 3 oz blackberries
  • 3 oz blueberries
  • 1/2 lb strawberries (halved )
  • Vanilla Ice Cream
  • Icing/confectioners' sugar
  • Fresh mint leaves

Instruction

  • Melt 2 Tbsp. in the microwave just until melted (not too hot - cool a bit if necessary) and then pour into a blender or food processor. Add the eggs, milk, flour, sugar, vanilla extract and salt. Blend the batter until well mixed and frothy. Let sit in blender while the oven preheats.
  • Preheat oven to 425F. Once oven is preheated, place remaining 2 Tbsp of butter into a 10-inch (top diameter) cast-iron skillet. Place into preheated oven for 3-4 minutes, or until butter is melted and skillet is warmed. Remove skillet from oven and swirl butter around the bottom.
  • Briefly re-blend the batter, then pour into hot skillet. Transfer the skillet to the pre-heated oven.
  • Bake pancake until puffed and golden brown all over, about 18-22 minutes. It will deflate as soon as it's removed from the oven. Don't despair. That's what it is supposed to do.
  • Top pancake with fruit and a couple of scoops of ice cream. Generously with powdered sugar. Garnish with fresh mint, if you like.