Family-Size Pancake

Preparation

1. In a bowl, combine the berries with 3 tbsp (45 ml) of the sugar and 2 tsp (10 ml) of the lemon juice. Keep at room temperature, stirring a few times, while preparing the pancake.
2. With the rack in the middle position, preheat the oven to 350 °F (180 °C).
3. In a bowl, combine the flour and baking powder. Set aside.
4. In another bowl, combine the milk with the remaining lemon juice (1 tsp / 5 ml).
5. In a third bowl, beat the eggs and the remaining sugar (2 tbsp / 30 ml) with an electric mixer for about 10 minutes or until the mixture lightens and triples in volume.
6. With a spatula, gently fold in the dry ingredients alternately with the milk mixture. Drizzle in the melted butter and stir the batter until just smooth.
7. Over medium heat, heat a 23 cm (9-inch) cast iron skillet for about 3 minutes (see note). Generously butter the skillet. Pour in the batter. Remove immediately from the heat.
8. Bake for 12 to 15 minutes or until the edges of the pancake are golden brown and a toothpick inserted in the centre comes out clean. Let cool for 10 minutes.
9. To serve, unmould the pancake onto a plate and cut into wedges. Garnish with whipped cream and the stewed berries.