Baked Sunday Pancake With Raspberry Sauce

• 3 tablespoons butter
• 3 large eggs
• 3/4 cup milk
• 1/2 teaspoon vanilla
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1/8 teaspoon salt
• Raspberry sauce (recipe follows)

1. Melt butter in a 10-inch ovenproof frying pan over low heat. Remove from heat.
2. In a large bowl or blender, beat or whirl eggs until light and pale. Beat or blend in milk, vanilla, flour, sugar, and salt.
3. Pour batter into prepared pan and bake in a 425u0b0 oven until pancake is puffed and lightly browned, 15 to 20 minutes. Slice into wedges and serve immediately with raspberry sauce.
4. Raspberry sauce: In a food processor or blender, whirl 4 cups rinsed fresh or thawed frozen raspberries until smooth. Rub puree through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry puree; taste, and add more sugar if desired. Makes 1 1/4 cups.

butter, eggs, milk, vanilla, allpurpose, sugar, salt, raspberry sauce

Taken from www.myrecipes.com/recipe/baked-sunday-pancake-with-raspberry-sauce (may not work)