Recipe of the Week : Berry Pancake

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 or pure maple syrup.

Serves 2 - 3.

1 tablespoon (15 grams) unsalted butter

1 large egg

1 cup (240 ml) milk

1/2 teaspoon pure vanilla extract

1/2 cup (70 grams) all-purpose flour

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

2 tablespoons (30 grams) granulated white sugar

Garnish:

1 cup fresh berries (strawberries, raspberries, blueberries and/or blackberries)

1 - 2 tablespoons granulated white sugar

Confectioners (powdered or icing) sugar

Softly whipped cream or maple syrup