Berry Custard Oven Pancake

 I found the original recipe in this months Sunset Magazine.  I knew at first glance that the kiddos would love this.  I also have my own fond memories of German Pancakes or "Dutch Babies" growing up.  When I pulled it out of the oven, my eldest was oohing and awing over it, she loved the swirled raspberries.  I was surprised to find the whole pancake gone in one sitting, but the girls asked for seconds and thirds (even Picky McPicknstein!)! So take advantage of the berries coming our way, and whip this oven pancake up for breakfast!

4 eggs
1/4 cup honey or agave
2 teaspoons grated citrus zest (I used orange)
1 tablespoon lemon juice
1/2 teaspoon salt
2/3 cup oat flour
1/3 cup brown rice flour (or oat flour instead)
1 cup pureed raspberries (fresh or frozen)
1/4 cup Earth Balance 'Butter'
Fresh strawberries and honey for topping

Place a 12" skillet or 9 X 13 pan in a 425 degree oven, I used my cast irons, a 10 " and a 6".  In a blender, puree the raspberries, pour into a bowl and set aside.  In the same blender without rinsing, place all the rest of the ingredients except the butter and whirl until well blended.  When the pan is hot, put the butter in it to melt.  Pour the pancake batter into the pan, and then top with the pureed raspberries, pouring them out as evenly as possible over the whole pancake.    Bake for 25-30 minutes until golden brown.  Let it set for 10 minutes then top with fresh strawberries and a drizzle of honey.