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- 1/4 cup butter or margarine
- 4 eggs
- 1 cup milk
- 1 cup flour
- 1 cup (6 ounces) semisweet chocolate pieces
- 1 pint basket fresh California strawberries, stemmed and sliced
- powdered sugar
Preheat oven to 425 degrees. Melt butter in 10-inch ovenproof skillet. In container of electric blender measure eggs, milk and flour, blend until smooth. Pour into hot skillet. Bake 2 minutes. Remove from oven; sprinkle chocolate pieces over pancake and return to oven. Bake 15 to 20 minutes until puffed and golden brown. Top with strawberries and dust with Sugar. Serve immediately, cut into wedges.