Double Berry Puffed Pancake

4 large eggs
1 cup whole milk
1 cup Gold Medal® All-Purpose Flour
1/4 cup granulated white sugar
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 cup blueberries
1/2 cup halved raspberries
powdered sugar, syrup and/or freshly whipped cream for topping


Preheat the oven to 400 degrees.

Place 9×13 inch pan in oven while it preheats. Place butter in pan and put in oven to melt. Use a blender or hand mixer to combine the eggs, milk, flour, sugar, lemon zest and salt.

Pour the batter into the skillet, then scatter the berries on top. Put the pan in the oven, and bake until puffed and cooked through, about 20 minutes. Slice and serve, topped with powdered sugar, syrup and/or freshly whipped cream, as desired.

(changed slightly - source: http://www.recipegirl.com/2012/06/18/double-berry-puff-pancake/)