1cupsliced fresh strawberries or half of a 16-ounce package frozen unsweetened whole strawberriesthawed and sliced
Preheat the oven to 425 degrees. Put the butter into a 10-inch ovenproof skillet and place it in the oven. (As an alternative to a skillet, use a 9-inch round baking dish.)
Meanwhile, mix the eggs, flour, milk, and salt in a blender.
When the butter has melted, carefully pull out the oven rack and quickly pour the egg mixture into the skillet. Bake 15-20 minutes or until the pancakes if puffed up and lightly browned. It will flatten slightly after it comes out of oven.
Sweeten the strawberries with the granulated sugar in a small bowl and mix the sour cream with brown sugar in a separate small bowl.
Cut the pancake into wedges and serve on individual plates. Top with the strawberries and sweetened sour cream.
Variations: Use raspberries instead of strawberries. Double the recipe, using a larger skillet or baking dish, such as a 9 X 13-inch pan.