Dessert Pancake With Fresh Strawberries

• 2 tablespoons butter
• 1/2 cup flour
• 3 tablespoons sugar
• Pinch of salt
• 1/2 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1 pint strawberries, rinsed, hulled, sliced and sweetened to taste
• 2 tablespoons Grand Marnier
• Confectioners' sugar

1. Preheat oven to 425 degrees.
2. Melt butter in a heavy 12-inch skillet.
3. Combine flour, sugar, salt, milk, eggs and vanilla in a blender or food processor and process until well-mixed.
4. Pour the batter into the skillet, place in the oven and bake 25 to 30 minutes, until puffed and browned.
5. Sprinkle with confectioners' sugar.
6. Toss strawberries with Grand Marnier.
7. Serve at once, cut into quarters, with the strawberries on the side.

butter, flour, sugar, salt, milk, eggs, vanilla, strawberries, grand marnier, confectioners

Taken from cooking.nytimes.com/recipes/7640 (may not work)