1 cup all-purpose flour
1 cup milk
2 tbsp granulated sugar
2 tbsp butter
2 tbsp icing sugar
1/2 cup Welch's Concord Grape Jam, Strawberry Spread or Raspberry Spread
2 cups assorted fresh berries, such as strawberries, raspberries, blueberries, and blackberries
Preheat the oven to 400°F.
Combine the eggs, flour, milk and granulated sugar in a blender; purée until smooth.
Using a muffin pan divide butter evenly between 12 muffin cups. Place the pan in the oven for 1 minute or until butter is bubbling.
Carefully, remove pan from oven and swirl melted butter to evenly coat each muffin cup. Then pour the batter evenly into each cup. Bake for 8 to 10 minutes or until pancakes are golden around the edges.
Transfer pancakes to a platter, dust with icing sugar and top with a dollop of jam. Garnish with berries.