Cast Iron Skillet Pancakes with Fresh Berries & Pluots

It's official, in this house, summer is over. Lola starts kindergarten this Wednesday! We have today and tomorrow to live-up summertime, but sadly, my little girl is sick, so it looks like it will be more living-up summer from bed with soup and movies. I had so much planned, apple picking in the near by orchard, swimming at the outside city pool, blackberry picking! Let's hope for a fast recovery, because I'm just not ready for summer to end like this. 

To tell you the truth, I'm pretty frustrated with myself over how our summer has been. Lola was in summer school or summer camps almost the entire time. She loved it, and its great for her and her shyness. But the summer felt rushed, on a constant schedule, and no free-time. And now its over. I wish I would have done things differently. But, that's part of life right, we make mistakes. 

Luckily last week, before she got sick, and while I began realizing summer is practically finished, we skipped school, stayed home all day and ate these pancakes for breakfast. Filled with fresh blackberries and blueberries that the kids picked and pluots from a friend. Give them a big squeeze of lemon juice and a sprinkle of powdered sugar. I love eating them hot from the pan. But also enjoy them removed from the skillet and folded over, eaten by hand. With lemon juice and berry juice dripping out the bottom. 

Cast Iron Skillet Pancakes
makes 2 large pancakes

1/4 cup all-purpose flour
1/4 cup whole milk
2 eggs
2 tablespoons sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons butter
1 lemon
fresh fruit
powdered sugar for topping

Place rack in the center of the oven and preheat to 425 degrees.

In a large bowl whisk together the flour, sugar and salt. Set aside. 

In a small bowl beat together whole milk, eggs, and vanilla. Pour into the flour mixture and beat until smooth. 

Place 1 tablespoon of butter into each cast iron skillet. Place in the oven and melt the butter. Remove the skillet and swirl the butter around. Add 1/2 of the batter into each hot skillet. Place back in the oven and back from 18-20 minutes until golden. 

Remove from the oven and squeeze half of a lemon over each pancake, top with fresh fruit and sift powdered sugar over the fruit. Serve in the skillet or remove, roll or fold, and eat!