- 1 1/2 tablespoons butter or margarine
- 1/2 teaspoon salt
- 3/4 cup milk
- 3/4 cup flour
- 3 eggs
- 1 1/2 cups fresh berries or 3/4 cup Persimmon Hill Farm berry jam
- 1 teaspoon vanilla
Place the butter or margarine in a 10-inch iron skillet, a casserole dish or a shallow, oven-safe dish. Place the skillet in the oven at 450 degrees to melt the butter, but don’t let it brown. In a medium bowl, beat together the eggs and milk. Add the vanilla, flour and salt, and stir to mix the ingredients. When the skillet is hot and the butter is bubbling, pour the batter into the skillet and return the skillet to the oven. Bake for about 10 minutes. Lower the over temperature to 350 degrees and continue baking 10-15 minutes. The sides of the pancake will be high and fluffy, and the center will be firm. Remove the skillet from the oven, and sprinkle the top with fresh whole blueberries, blackberries, raspberries or sliced strawberries, or spread the top with berry jam. Lightly sprinkle with powdered sugar pressed through a sifter. This recipe is from the Persimmon Hill Farm Berry Cookbook.