variation from Seattle Times recipe
1/3 cup plus 2 tablespoons butter
1 cup milk
1 cup flour
3 cups frozen berries
1/4 cup jam
3 tablespoons powdered sugar
Place 1/3 cup butter in an 11 to 12 inch ovenproof skillet or shallow baking dish*. Place skillet in a preheated 425 degree oven for 20 minutes or until puffy and golden.
While butter melts, quickly mix batter. Using a food processor or blender mix eggs until light and lemon-colored. With motor running gradually pour in milk then slowly add flour. Continue mixing 30 seconds.
When butter is sizzling in pan, pour batter in and bake 22 minutes or until puffy and golden in the center, browned around the edges.
While pancake is baking gently thaw mixed frozen berries, heat jam (jelly or syrup work too), sift powdered sugar in separate bowls.
Just before pancake is done baking, stir the warm jelly into the thawed berries. Remove pancake from oven--caution it will be HOT. Pour the berry mixture onto pancake while hot and sprinkle with powdered sugar. Cut into wedges and serve immediately.
*works great with a cast iron and be careful to use glass because it they can crack in the heat