Baked Berry Pancake

My idea was to do a healthier, berry version of a Dutch Baby pancake... didn't quite work out. This is tasty and Abby and I liked it, but it doesn't have the puff and delicacy of a Dutch Baby - instead it has whole wheat flour and flax and juicy berries. A good enough trade for me for a weekday breakfast!

Baked Berry Pancake

1 lb strawberries, hulled and sliced (or 1 lb any berry!)
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 Tbsp ground flax meal
1 Tbsp sugar
1/2 tsp salt
2 eggs
2/3 cup milk (I used vanilla soy milk)
1 tsp vanilla extract

Preheat oven to 425F. In a large oven-proof skillet, toss strawberries until the begin to soften and let out their juice. Meanwhile, whisk together the flours, flax, sugar and salt in one large bowl. In a smaller bowl, whisk together the eggs, milk, and vanilla. Whisk the wet ingredients into the dry until no lumps remain.

When the oven is ready, pour the batter all around the berries. Bake in the oven for 18-20 minutes, until pancake is puffed and golden. Invert onto a serving plate and slice to serve (Abby thought this was a strawberry pancake, which made her even happier!).