Oven-Puffed German Pancake ("Dutch Baby")

3 Tbsp unsalted butter (salted was fine)
3/4 C. all-purpose flour (freshly ground whole wheat was fine)
1/2 tsp. salt
3 eggs
1 C. milk
1 tsp. pure vanilla extract
1 C. fruit (see note below)
powdered sugar, for sprinkling

NOTE: Olivia made this delicious treat for us this morning. She used apple, unpeeled and chopped into small chunks, because that's what we had on hand and because our friend Susan, who had posted the recipe on Facebook, had done so successfully.  It was delicious, and not at all dry. The original recipe calls for any combination of blueberries, blackberries, and raspberries, fresh or frozen.

1. Preheat oven to 450 degrees. Place the butter in a cast-iron skillet and place it in the oven.

2. Combine the flour and salt in a large mixing bowl. In another bowl, whisk together eggs, milk, and vanilla. Add this to the dry ingredients and whisk until combined and smooth.

3. Wearing an oven mitt, remove the hot skillet from the oven (the butter should be bubbling) and pour in the batter all at once. Sprinkle the fruit evenly over the top and return the skillet to the oven. Bake until the pancake is nicely browned and puffed around the edges, usually 12-15 minutes.

4. Remove the pancake from the oven--don't forget that oven mitt!--and carefully transfer to a serving platter. Sprinkle with powdered sugar.

This recipe originally appeared in Hay Day Country Market Cookbook, and we found it on the yummy food blog two tarts, via a Facebook post from our friend Susan D., to whom belongs the photo credit. (That's hers, not ours, pictured above!)

  
The one on the left was made by Aunt Kaarin, and the one on the right was made by Olivia. 

It really is quick, easy, and yummy... low sugar and high protein... perfect for breakfast today!