Pancake Cup Recipe
modified from Barefoot Contessa Back to Basics ^[2]

Ingredients:
1 cup blueberries
1 cup sliced strawberries
1 teaspoon granulated sugar
1/2 teaspoon cinnamon
2 tablespoons unsalted butter, melted
6 teaspoons unsalted butter for the dishes
2 eggs + 2 egg whites
1/2 cup lowfat or non-fat milk
1/2 cup all purpose flour
1 teaspoon vanilla extract
pinch of salt
confectioners sugar for garnish

1. Preheat the oven to 425 degrees.
2. Combine cinnamon and sugar.
3. Toss berries with cinnamon sugar and set aside.
4. Place 6, 8oz ramekins on two sheet pans and put a teaspoon of butter in each. Set aside.
5. Whisk eggs until frothy, add milk and combine.
6. Slowly add the flour, vanilla, melted butter and salt until smooth.
7. Place ramekins in oven for 3 mins until butter his melted.
8. Swirl the butter to cover the bottom of each dish.
9. Divide the batter among the ramekins and bake for 15 to 20 mins until puffed and brown.
10. Remove from oven and let sit for a moment until the middle falls.
11. Divide the berries among the dishes and dust with confectioners sugar.

Makes: 6 servings