Prep Time10 mins
Cook Time30 mins
Servings: 9 2-inch square
- 1/4 cup butter, unsalted
- 1 cup milk
- 6 large egg
- 1 cup flour, all-purpose
- 1/2 teaspoon salt
- 2 cup raspberries, frozen
- 2 tablespoon powdered sugar
Preheat oven to 425 degrees F. Add butter to a 9x13-inch baking dish; place in the oven to melt.
Meanwhile, add milk, eggs, flour and salt to blender. Blend until smooth.
Just as butter has completely melted, remove pan from oven. Carefully pour batter into baking dish.
Bake for 20-30 minutes or until pancakes have set in the center and the edges become puffy and golden.
While pancakes bake, warm berries in a small pan over medium heat.
Serve pancakes topped with berries and sprinkled with powdered sugar.