Recipe: Use-Up-The-Fruit Pancake

USE-UP-THE-FRUIT PANCAKE

2 eggs
1 cup milk
2/3 cup flour
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 tablespoons unsalted butter
5 to 6 cups whole berries or sliced seasonal fruit (apples, berries, pears, cherries, peaches)
1 to 4 tablespoons confectioners' sugar, to taste

Preheat oven to 400 degrees F.

In a large bowl, whisk together eggs, milk, flour, sugar and salt.

Place butter in a 9-inch cast-iron pan or round baking dish and melt in the oven. Pour batter into hot pan and spread evenly.

Bake in the middle of the oven 30 to 35 minutes until puffy and deep brown.

Meanwhile, in a large bowl, combine fruit and confectioners' sugar; top pancakes with the fruit salad. Cut into wedges and serve immediately.

Makes 6 servings
Source: Greenmarket Cookbook: Recipes, Tips and Lore from the World Famous Urban Farmers Market by Joel Patraker and Joan Schwartz