Wheat & Berry Puffed Pancake

• 1 Tablespoon Butter
• 1/2 cups Whole Wheat Flour
• 1/4 cups All-purpose Flour
• 1/2 teaspoons Salt
• 1 cup Skim Milk
• 3 whole Eggs
• 1 teaspoon Pure Vanilla Extract
• 1/2 teaspoons Ground Cinnamon
• 3/4 cups Mixed Berries (frozen Are Fine)
• Powdered Sugar, For Dusting

1. Preheat oven to 450 F. Place butter into a 10" cast iron skillet, then place skillet into the heated oven just until butter is melted and bubbly. Remove skillet from oven (with a hot pad please) and swirl butter to cover the bottom and sides of skillet (1/2 way up is fine).
2. In a large mixing bowl, combine flours and salt. In a separate bowl whisk together milk, eggs, vanilla and cinnamon. Pour liquid ingredients into the dry ingredients and use a whisk to combine (be careful to not over-mix).
3. Pour batter into the hot buttered skillet. Sprinkle berries into the center of the batter and place skillet back into the oven for 12-15 minutes, until sides have puffed up and edges appear crispy. Then remove from the oven and gently release sides of pancake from skillet and transfer onto a serving dish. Sprinkle with powdered sugar and serve!
4. Nutrition Info per 1/4 pancake: 200 calories, 7 g fat, 10 g protein (not bad for a pancake!), 24 g carbohydrates, 3 g fiber

butter, whole wheat flour, ubc, salt, milk, eggs, vanilla, ground cinnamon, mixed berries, powdered sugar

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/wheat-berry-puffed-pancake/ (may not work)