Fruit Filling - Fresh:
(blueberries, strawberries or cherries)
Preheat oven to 425° raise rack to 3rd level.
Pancakes: Wisk eggs in large bowl till frothy then wisk in milk till blended, sift flour and salt onto waxed paper, pick up ends of waxed paper with flour to form a flute and gradually shake flour into wet ingredients while mixing with wisk. Wisk entire mixture thoroughly, add butter and wisk till blended.
Oil - 4 small 6" cast iron skillets completely (bottom and sides using fingers).
Pour 3 oz.+ into each skillet and bake till pancakes raise like crowns and are light brown and firm (about 20 minutes). Do not remove too soon or they will fall.
Peel and cut fruit appropriately. Cut into bite size pieces and mix in bowl. Spoon fruit mixture into pre-cooked pancake (approximately 1/3-1/2 cup of fruit).
You may top with raspberry sauce, or fruit puree of your choice. Garnish with fresh whipped cream and slivered almonds.