Tropical Oven Pancake

Preheat oven to 425ºF.

Grease a 9-inch cast iron skillet. Use an 8-inch round cake pan if you don’t have a skillet.

Melt 1 tablespoon of the butter and pour it in the skillet (or cake pan). Melt remaining tablespoon of butter and set it aside.

In a medium bowl, whisk flour, sugar and salt.

In a small bowl, whisk coconut (or regular dairy) milk, coconut flavoring (or vanilla), and eggs. Pour the milk mixture into the flour mixture and whisk well.

Stir in the melted butter that was previously set aside. Mix well. A few small lumps are okay but it should be fairly smooth for the most part.

Pour the batter on top of the butter in the skillet. Bake for 15 minutes if using a skillet, 20 minutes if using a cake pan. The pancake will be puffed up when removed from the oven, then gradually deflate, which is normal. Sprinkle the fresh fruit all over the warm pancake.

Serve with yogurt, whipped coconut cream, or dairy whipped cream and shredded coconut, if desired.