Ingredients

• 3 eggs
• 1 tablespoon sugar
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 3 tablespoons butter
• 1 apricot, sliced (optional)
• 1/3 cup raspberries (optional)

Instructions

1. Preheat the oven to 425 degrees F and put a cast iron skillet (if using) into the oven to heat up.

2. After about 15 - 20 minutes (or longer if your oven is slow), the skillet should be hot. Add the butter to the skillet and return it to the oven. If you're using a cake pan, add the butter to the cake pan and put it into the oven.

3. Add 3 eggs and the sugar to blender and blend on low speed for 1 minute. The eggs should be light colored and bubbly. Then add the flour and milk and blend for 10 seconds, until evenly mixed.

4. Take the skillet or cake pan out of the oven and make sure the butter has completely melted, with a baster spread the butter over the entire surface of the pan. Pour the batter into the hot skillet or pan and scatter the fruit on top of the batter if using.

5. Bake at 425 degrees F for 18 - 22 minutes, or until the sides and middle have puffed up and browned.

6. Serve with fresh fruit and a lemon slice and powdered sugar or maple syrup.