Puffed up Pancake

Oh my . . . this is so delicious and so easy to make.   You can really impress company with this addition to Sunday brunch.  I used the berry topping but I think next time I will try the apple.

• 3 large eggs
• 1/2 teaspoon fine salt
• 3 tablespoons sugar
• 1 cup milk, warmed
• 1 teaspoon vanilla
• 2 tablespoons butter, melted
• 1 cup flour
• 2 teaspoons shortening
• Confectioners' sugar
• Fruit topping (recipe at the end)
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• Directions

Preheat the oven to 425 degrees F.  

In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and butter. Whisk in the flour to make a smooth batter. Set aside.

Heat a well-seasoned 10-inch cast-iron skillet in the oven for 10 minutes. Remove and brush the inside with the shortening. Pour in the batter and bake for 15 minutes.

Lower the oven to 350 degrees F. and continue baking until puffed and golden brown, about 13 to 15 minutes more. Run a knife around the edge of the skillet. Sift the confectioners' sugar over the pancake. Serve immediately in the skillet with maple syrup, marinated berries, or glazed apples.

ANOTHER OPTION is to grease a large muffin tin and pour equal amounts of the batter into each of the muffin holes.   This way you can have individual pancake puffs and serve a variety of toppings.

FRUIT TOPPINGS:

BERRIES:

• Mix 2T sugar into 1/2 pint each of:  raspberries, blueberries, strawberries or blackberries.  Set aside to marinate until pancake is done.   
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APPLES:   peel, core, slice 3 small granny smith apples and put into a large sauce pan.   Add 1/4 cup butter & 1/4 cup sugar and saute until apples are tender.  Add cinnamon & brown sugare if you desire.