Pancakes, puffed, with berries (individual) 1 Pancakes, puffed, with berries (individual) 2

3 cups assorted berries (blueberries, raspberries, strawberries, etc.)

2 teaspoons fresh lemon juice

2 tablespoons unsalted butter

2 large eggs

½ cup all purpose flour

½ cup whole milk

1 teaspoon freshly grated lemon zest

½ teaspoon vanilla

confectioners’ sugar for dusting

1. Preheat the oven to 475*.

2. In a bowl toss berries with lemon juice. Put 1 tablespoon butter into each of two 6-inch-diameter (2 cup) shallow baking dishes and transfer baking dishes to the middle of the oven to melt the butter.

3. While the butter is melting, in a bowl whisk eggs until pale yellow and whisk in flour until combined well. Whisk in milk, zest, vanilla and a pinch of salt until combined well. Divide batter between heated baking dishes and bake in the middle of the oven for 15 minutes, or until golden brown and puffed.

4. Top warm pancakes with berries and dust generously with confectioners’ sugar. Serve immediately.

from the Willows Historic Palm Springs Hotel, Palm Springs, California.

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