Danish Puffcake

4 tbsp unsalted butter, melted
4 large eggs
1/2 cup all-purpose flour
Pinch salt
1/2 cup whole milk
3 tbsp fresh lemon juice
1/4 cup confectioners' sugar
1 cup (6 oz) blackberries

Directions

1. Heat oven to 425 degrees F. Place a 12-inch ovenproof skillet with 4 tbsp butter in the oven (you can also use a 10-inch skillet, but bake pancake for 20 to 22 min).

2. In a blender, combine eggs, flour, salt and milk until a thin batter forms, about 30 sec.

3. Remove pan with butter from oven and pour in batter. Return to oven and bake until pancake is puffy, golden and set, 18 to 20 min.

4. Serve from skillet or transfer pancake to a plate. Drizzle with more melted butter, if desired, and lemon juice; dust with sugar. Serve immediately with fruit. Makes 4 servings.

My thoughts: This beautiful dish is perfect for a light brunch. It is quick to make and requires minimal prep. The recipe only calls for blueberries, but I also added strawberries. I soaked the berries in the lemon juice before adding it to the puffcake instead of drizzling it directly on. It stuck to the bottom of the pan a little bit so using Pam instead of butter might help.