Preheat the oven to 350 degrees F (177 degrees
C) and place the rack in the center of the oven.
Melt the butter in a heavy 10 - inch (25 cm)
nonstick ovenproof skillet.
Meanwhile in your food processor or
blender place the egg, milk, vanilla extract, flour, salt, ground cinnamon and
sugar. Process for about 45 - 60 seconds, scraping down the sides of the
bowl as needed. Once the batter is completely smooth, pour into your
skillet with the melted butter.
Bake for about 25 minutes or until
the pancake is slightly puffed and set. Remove from oven and sprinkle
the pancake with the fresh berries that have been tossed with the sugar.
Gently roll or fold the sides of the pancake over the berries and slide the pancake onto
your serving platter. Dust with confectioners sugar and serve with softly
whipped cream, yogurt, or pure maple syrup.
Serves 2 - 3.
tablespoon (15 grams) unsalted butter
cup (240 ml) milk
teaspoon pure vanilla extract
1/2 cup (65 grams) all-purpose flour
1/8 teaspoon salt
teaspoon ground cinnamon
2 tablespoons (30 grams) granulated white
1 cup fresh berries (strawberries, raspberries, blueberries and/or
2 tablespoons (15-30 grams) granulated white sugar
Confectioners (powdered or icing) sugar
yogurt, or maple