• Heat oven to 400°. In a medium bowl, combine berries and 2 tsp sugar. Set aside.

  • Melt butter in a 10-inch cast-iron skillet over medium, 2 minutes. Brush butter up sides of pan.

  • Combine eggs, milk, flour, 2 tbsp sugar and the salt in a blender. Blend 1 minute, until mixture is well combined and foamy. Pour into skillet and carefully transfer hot pan to oven.

  • Bake 18 minutes, until puffy and lightly browned on top. Remove from oven and dust with confectioners' sugar. Top slices with berry mixture and serve.


Customize this puffed pancake: Try sautéed apples, caramelized bananas or a spoonful of whipped cream and a sprinkling of pomegranate seeds.

Nutrition Facts

227 calories; 10 g total fat; 123 mg sodium. 30 g carbohydrates; 6 g protein;