½ cup all-purpose flour, sifted

3 eggs

½ cup milk

2 tablespoons melted butter

1 tablespoon sugar

¼ teaspoon of salt

Fresh fruit of your choice, cut into bite-sized pieces

Whipped cream


Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).

In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.

Lightly spray a 9"-11" oven-safe skillet with cooking spray.

Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.

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