Large Pancake with Fruit

Ingredients

• 4 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 1 teaspoon kosher salt, plus a healthy pinch
• 3 tablespoons unsalted butter, divided
• 3 tablespoons orange marmalade or apricot preserves
• Juice of half a lemon
• 2 peaches, plums, or nectarines
• 1 ½ cups assorted berries (such as blueberries or raspberries [whole], or sliced strawberries
• 1 teaspoon vanilla extract
• Splash of rum (optional)

Instructions

Place a 12-inch cast iron skilled into a cold oven, then preheat the oven to 425 degrees Fahrenheit (you want the pan very hot). Meanwhile, add eggs, milk, flour, and 1 teaspoon salt to the container of a blender and blend on high speed until fully mixed, let sit (you can let it rest while the oven is preheating or cover and refrigerate for up to 2 days).

When oven has been preheated and the pan is piping hot, add 2 tablespoons unsalted butter and let briefly melt and swirl around to cover the surface of the pan. Next, pour in pancake batter and promptly place back in oven. Bake 20-25 minutes, or until it’s significantly puffed and has become golden brown.

Meanwhile, heat together remaining tablespoon of butter, lemon juice, the marmalade or preserves, all the fruit, a pinch of salt, vanilla extract, and rum (if using). Let come to a gentle simmer and ensure the mixture is fully warmed.

Once pancake is out of the oven, pour warmed fruit into the center before slicing and serving.