2 tablespoon butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour
3 cups fresh blueberries, raspberries, blackberries, and sliced strawberries
1/2 cup reduced-fat milk
2 tablespoons powdered sugar
1 tablespoon granulated sugar
Heat oven to 400°F. Place butter in a 10-inch ovenproof skillet. Put the skillet in the oven for 3 to 5 minutes, or until butter melts.
Add flour, milk, granulated sugar, vanilla, and salt; whisk until the mixture is smooth. Immediately pour batter into the hot skillet.
Bake for 20 to 25 minutes, or until puffed and browned.
Remove from the oven. The pancake will fall in the center as it cools. Top with berries and powdered sugar. Cut in six pieces and serve immediately.