Big Dutch Pancakes With Little Berries

Note from Cheri:
A Dutch Baby Pancake is an impressive, yet easy to make, way to start your morning. It puffs up big and fluffy. This particular recipe, by Joni Schaper of Lancaster, California, was a finalist in the 1997 California Strawberry Festival's Berry Off cooking contest. Follow this link for more information on the festival plus other great strawberry recipes.

Serves 6

1 cup strawberries, halved 1 cup fresh or frozen raspberries 1 cup fresh or frozen blackberries 1/4 cup butter 1 cup milk 4 eggs, slightly beaten 1 cup all purpose flour 2 T sugar 1 tsp. vanilla extract confectioner's sugar

Pre-heat oven to 425°F. In a medium bowl combine all the berries. Set aside. Cut butter into pats and place in an 8" square baking pan. Put pan in oven for 2 minutes until butter is melted and pan is very hot. Combine milk, eggs and vanilla in a large mixing bowl. Stir in flour and sugar and beat until well mixed. Pour batter into hot pan. Bake for 18-20 minutes or until puffed and brown on top. Dust with confectioner's sugar and serve along with berries.