3/4 cup milkFifteen minutes before baking preheat the oven to 425°; have a 9" pie plate or oven-proof skillet ready (I used a 10" cast iron skillet).
1/2 cup unbleached flour
2 large eggs
1 1/2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1-2 tablespoons unsalted butter
1 tablespoon confectioners sugar
1 1/2 cups thinly sliced fresh fruit, of choice (peaches, nectarines, strawberries, raspberries, blackberries, blueberries, mangoes, etc.)
Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
Slowly pour batter into hot pan; bake for 15-20 minutes; reduce heat to 350° and bake another 5-8 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.
Makes 1 large pancake, Serves 2-3