| RECIPE
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Berry Pancake
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Yield: Serves 8
Ingredients
1 cup all-purpose flour
1/2 teaspoon
salt
1 cup milk
1 large egg
1/2 teaspoon vanilla extract
4
tablespoons unsalted butter
2 cups fresh berries (any combination of
raspberries, blueberries, blackberries or sliced strawberries)
3/4 cup
sugar
Method
Adjust oven rack to lower-middle position, and heat oven to 375
degrees.
Whisk flour and salt in medium bowl.
Whisk milk, egg and
vanilla in small bowl.
Make a well in center of flour mixture and add
milk mixture to the well. Whisk into a thick batter. (A few lumps might
remain.)
Melt butter in a 12-inch ovenproof skillet over medium heat.
Pour batter into center of skillet and allow to level. Scatter berries over
batter, leaving a one-inch border around the edges.
Sprinkle sugar over
berries, again avoiding their outer 1-inch border.
Bake until edges are
puffed and deep golden brown, 50 to 60 minutes. Transfer to a serving plate and
serve hot.
Source: A Wisconsin recipe from "America's Best Lost Recipes"
from the editors of Cook's Country magazine (America's Test Kitchen, 2007,
$29.95)
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