Big Dutch Pancake with Little Berries

Name: Big Dutch Pancake with Little Berries
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 1 cup halved strawberries; 1 cup fresh or frozen raspberries; 1 cup fresh or frozen blackberries or boysenberries; 1/4 cup butter; 1 cup milk; 4 Nellie’s Free Range Eggs, lightly beaten; 1/2 teaspoon vanilla extract; 1 cup all-purpose flour; 2 tablespoons sugar; Confectioners' sugar

This is a really fun recipe to prepare because the pancake puffs up into uniques shapes. The custard-like texture and buttery flavor make it fun to eat, too!

Ingredients

1 cup halved strawberries
1 cup fresh or frozen raspberries
1 cup fresh or frozen blackberries or boysenberries
1/4 cup butter
1 cup milk
4 Nellie’s Free Range Eggs, lightly beaten
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons sugar
Confectioners' sugar

Directions

In a bowl, combine berries; set aside. Cut butter into pats and place in an 8-in. square baking pan. Put pan in a 425° oven for 2 minutes or until butter melts and pan is very hot. Combine milk, eggs and vanilla in a bowl. Stir in flour and sugar; beat until well mixed. Pour into hot pan. bake for 18-20 minutes or until puffed and brown on top. Spoon berries over top and dust with confectioners' sugar. Serve immediately.