Impress family and friends with this easy-to-prepare oven pancake. Great to make in a microwave-convection oven or in the regular oven. Top with seasonal fresh fruit and the yummy honey-butter. Easily prepared without greasing or sticking in quality silicone baking pans. Bake just before serving since it collapses upon cooling.

2 tablespoons butter
1/2 cup milk
2 eggs
1/2 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 to 1 tablespoon honey

1. MICROWAVE (100%) butter in high-heat bowl 20 to 30 seconds or until melted. Preheat microwave-convection oven to 400 degrees.

2. Mix milk, eggs, flour, sugar, salt and vanilla until smooth with whisk. Stir in half of the melted butter. Pour into 7 1/2-inch round silicone baking pan. (Grease if using glass or metal pan.) Place on rack in preheated oven.

3. BAKE at 400 degrees for 20 to 22 minutes or until puffed and golden brown. Remove from oven. Combine honey with remaining butter.

4. MICROWAVE 10 to 20 seconds or until heated. Lift pancake from pan to serving plate. If desired, cut with scissors into wedges. Top with fresh fruit, if desired. Drizzle with honey-butter.
About 2 Servings

TIPS: < Batter can be prepared and refrigerated up to 2 hours before baking.
< If heating syrup after baking pancake, place container on silicone hot pad to protect from heat in the oven.
< About 1 cup fresh fruit is ideal for this pancake.
< Recipe can be doubled; bake in 8 or 9-inch pan and increase time to 23 to 25 minutes.