Blackberry Skillet Pancake

Everyone has those special recipes that you pull out only for Saturday morning brunch or when company come stay. I have never really found any foods that screamed to be served to visitors or on Christmas morning. But then I met this. This is "melt-in-your-mouth, roll your eyes up in your head and give thanks" kind of good. 

It is quick. You can whip up the batter while your oven is preheating and 18 minutes later you have heaven on a plate. Try it tomorrow morning. Your taste buds will thank you!

Blackberry Skillet Pancake

makes 8 slices but only serves 4 (if you get my drift)

• 4 eggs
• 1 cup whole milk
• 3/4 cup Gold Medal white whole wheat flour
• 3 Tbsp brown sugar - packed
• 1 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 1/4 tsp salt
• salted butter
• 1/4 cup frozen or fresh blackberries
• cinnamon, powdered sugar, maple syrup, etc.  for topping

1. Preheat oven to 450 degrees and place cast iron skillet in oven to get hot. 

2. While oven is preheating, whisk the eggs, milk, flour, brown sugar, cinnamon, vanilla and salt in a large bowl. I have used an electric beater but have found that a whisk is faster and seems to make the batter fluffier. 

3. When oven is ready, drop a couple of pats of butter into the skillet in the oven and let it melt. Watch carefully so it doesn't burn, which it can quickly. If you pour your batter into burned butter, it will make your pancake turn dark brown and taste funky. I speak from experience.  *sob*  When butter is almost melted, pull the skillet out of the oven and swish the butter around the skillet. Pour the batter into the pan and drop the blackberries randomly into the batter. Immediately return to the oven and bake for 18 -20 minutes. I have found that mine is almost too brown by 18 minutes so watch it closely. 

4. After it cooks, remove from oven and slice while hot. Top with cinnamon, powdered sugar or maple syrup (my favorite). Enjoy with some hot Irish Breakfast Tea. They go wonderfully together.