For a summer weekend brunch treat or a dessert, fill the centre of this skillet-baked pancake with the best of the season's strawberries, blueberries, raspberries or blackberries. If the handle of your skillet is not ovenproof, wrap it in aluminum foil.
- Portion size 2 servings
- Credits : © CanadianLiving.com
- 3 eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
- icing sugar
- 1 1/2 cup berries
- whipping cream
In bowl, whisk eggs with flour; gradually whisk in milk. Whisk in sugar and vanilla. Pour into greased 8-inch (20 cm) skillet; bake in 425°F (220°C) oven for 15 to 20 minutes or until puffed and golden. Dust with icing sugar; mound berries in centre. Serve immediately with yogurt.