Saskatoon-berry skillet cakes with browned butter

Tender skillet cakes fold dried saskatoon berries into a simple batter, then sizzle in nutty browned butter until golden. They echo Grease Cakes on the Portage, where fat was winter currency along Red River fur-trade trails before freeze-up.

Serves 4

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Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup dried saskatoon berries
• 1 cup whole milk
• 1 large egg
• 2 tsp baking powder
• 1/2 tsp salt
• 6 tbsp butter

Instructions

1. 1Whisk together the flour, baking powder, and salt in a bowl.
2. 2In a separate bowl beat the egg with the milk, then stir into the dry ingredients until just combined. Fold in the dried saskatoon berries.
3. 3Melt butter in a large skillet over medium heat and cook until it turns nutty and brown. Pour the browned butter into the batter and stir gently.
4. 4Return the skillet to medium heat. Drop 1/4-cup portions of batter into the pan and cook 3-4 minutes per side until golden and cooked through. Repeat with remaining batter, adding more butter as needed.