Puff Pancake With Roasted Blackberry Sauce

• 2 cups fresh blackberries
• 2 tablespoons sugar
• 1 tablespoon balsamic vinegar
• 1 teaspoon cornstarch
• 2 tablespoons butter, melted
• 2 tablespoons butter
• 2 large eggs
• 1/2 cup 2% milk
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon grated lemon zest
• 1/4 teaspoon ground cinnamon
• Dash ground nutmeg
• 1/8 teaspoon salt

1. Preheat oven to 425u0b0. In an 8-in. square baking dish, combine berries, sugar, vinegar and cornstarch; let stand 20 minutes. Pour melted butter over berry mixture. Bake 15-20 minutes or until berries soften and juices are slightly thickened. Remove from oven; set aside.
2. Place butter in a 9-in. pie plate. Place in oven 3-4 minutes or until butter is melted; carefully swirl to coat bottom and sides of dish.
3. Meanwhile, in a large bowl, whisk eggs until frothy; add milk. Whisk in flour, sugar, lemon zest, spices and salt. Pour into prepared dish. Bake 12-15 minutes or until puffed and sides are golden brown.
4. Remove from oven; serve immediately with sauce.

fresh blackberries, sugar, balsamic vinegar, cornstarch, butter, butter, eggs, milk, allpurpose, sugar, lemon zest, ground cinnamon, ground nutmeg, salt

Taken from www.tasteofhome.com/recipes/puff-pancake-with-roasted-blackberry-sauce/ (may not work)