1/2 cup (2 oz 160 g) blackberries (you can also substitute in bacon for a different taste)
Powdered sugar for dusting
Directions
Preheat the oven to 400° F (200°C). Have ready six 10-oz (315-g) ramekins or four 5-inch (13-cm) pie tins. Divide the butter
evenly among the dishes. Place the dishes in the oven.
While the butter is melting, crack the eggs into a blender. Blend on low speed for 1 minute. With the motor running, gradually pour in
the milk, then the flour. Blend until smooth.
Remove the dishes from the oven and, using a pastry brush, lightly brush the butter over the bottom and up the sides of each dish.
Carefully pour an equal amount of the batter into each dish. Add the berries, dividing them evenly between the dishes. Bake until puffed
and golden, 17-19 minutes.
When the pancakes are ready, remove the dishes from the oven, transfer to serving plates, and serve at once while they are still nice
and puffy and warm. Dust with powdered sugar as desired