Danish Puffcake

• 4 tablespoons unsalted butter, melted
• 4 large eggs
• 1/2 cup all-purpose flour
• 1 pinch salt
• 1/2 cup whole milk
• 3 tablespoons fresh lemon juice
• 1/4 cup confectioners' sugar
• 1 cup blackberry

1. Heat oven to 425.
2. Place a 12" ovenproof skillet with 4 tablespoons butter in the oven (you can also use a 10" skillet, but bake pancake for 20 to 22 minutes).
3. In a blender, combine eggs, flour, salt, and milk until a thin batter forms (about 30 seconds).
4. Remove pan with butter from oven and pour in batter.
5. Return to oven and bake until pancake is puffy, golden and set (18 to 20 minutes).
6. Serve from skillet or transfer pancake to a plate.
7. Drizzle with more melted butter, if desired, and lemon juice.
8. Dust with sugar.
9. Serve immediately with fruit.

unsalted butter, eggs, allpurpose, salt, milk, lemon juice, sugar, blackberry

Taken from www.food.com/recipe/danish-puffcake-431094 (may not work)