So puffy and amazing

We cannot decide what we want to call it but this is definitely a “make again” which is the highest compliment a recipe can receive in my kitchen.  I had never heard of this delicious monstrosity until this weekend when I found a picture and recipe in one of my long ignored cookbooks.  It is really a sweet breakfast version of Yorkshire Pudding using butter instead of meat pan drippings.  I love Yorkshire Pudding so I knew I would like this!

This is so easy to make:

• 4 Large Eggs
• 1 Cup Milk
• 1 Cup All-Purpose Flour
• 1/2 Teaspoon Almond or Vanilla Extract
• 2 Tablespoons Granulated Sugar
• 1/4 Teaspoon Salt
• 2 Tablespoons Butter
• 2-3 Cups of sliced fruit: Bananas, Strawberries, Blueberries, Peaches, or Raspberries
• 1 Tablespoon Brown Sugar or Honey
• Lemon Juice
• Powdered Sugar in shaker

1. Preheat oven to 425 degrees.
2. Place 10″ cast iron or heavy oven-proof skillet (oven-safe handle) in oven to heat.
3. Place eggs, milk, flour, granulated sugar, salt and vanilla in blender and mix on medium speed.  Scrape sides and blend until smooth and frothy.  Let sit for 15-20 minutes and blend one more time just before baking.
4. Carefully remove pan from oven and add butter.  Return to oven until butter is melted.
5. Pour in batter all at once and return to oven for 15 to 20 minutes or until puffy and golden brown.
6. Meanwhile slice and stir 2-3 cups of any combination of fruit with brown sugar or honey and a squeeze or two of lemon juice.  Set aside.
7. Call your people to the table while this is baking because it needs to be served and eaten immediately.
8. Remove from oven.  Cut in quarters and serve topped with fruit and sprinkled with powdered sugar.

Top with fruit and powdered sugar