This delightful, custardy oven-raised pancake comes from a recipe that was given to us by a guest who hailed from the upper peninsula of Michigan. Its roots are in the Finnish community there.
melt butter and whisk together with the eggs and milk.
measure flour, salt and sugar on top of the milk and egg mixture. stir to combine and then blend with an immersion blender until a smooth batter results. Pour into a greased 11" x 13" pyrex pan.
Cook at 425 for 25 minutes. top with fruit and serve.