– 1 1⁄2 cups thinly sliced fresh fruit – 1 1⁄2 tablespoons sugar – 1 tablespoon confectioners’ sugar – 1⁄2 cup unbleached all-purpose flour – 1⁄2 teaspoon pure vanilla extract – 2 large eggs – 3 tablespoons unsalted butter – 3⁄4 cup milk
INGREDIENTS
Prepare a pie plate or oven-proof skillet 15 minutes before baking. Preheat the oven to 450°.
With a brush, coat the rim and the entire inside of the pie plate or skillet with the milk, flour, eggs, sugar, and vanilla mixture; melt butter in the pie plate or skillet; spoon the batter into the pan.
When the pancake is well browned, remove from the oven and dust it with confectioners’ sugar; serve immediately with fruit scooped into the center. 20 minutes of baking time after a sluggish batter is poured into a heated pan. Reduce heat to 350° and bake for an additional 8 to 10 minutes or until well-browned.