Puffed Oven Pancake with Summer Fruit

Directions

1. 1
   Preheat an oven to 425 degrees F (220 degrees C).
2. 2
   In a bowl, beat together the flour, granulated sugar, milk, and eggs until thoroughly blended. Set aside.
3. 3
   In a 10 to 12-inch (25 to 30-cm) heatproof frying pan over medium-high heat, melt the butter.
4. 4
   Add the peaches or nectarines and cook, stirring often, until the fruit is hot and slightly softened, 3 to 5 minutes, depending on ripeness.
5. 5
   Remove from the heat and scatter with the berries.
6. 6
   Pour the egg mixture over the fruit in the pan and immediately put in the oven.
7. 7
   Bake until puffed and golden, about 18 minutes.
8. 8
   Remove the pancake from the oven and sift confectioners' sugar over the top.
9. 9
   Cut into wedges to serve. If desired, offer lemon wedges on the side.