Also known as a Dutch Baby, this spectacular breakfast pancake also can be served simply dusted with confectioners' sugar or with pancake syrup.

1 tbsp. vegetable oil
4 lg. eggs
2/3 c. all-purpose flour
2/3 c. milk
1 1/2 tbsp. cold butter, cut in sm. pieces

SAUTEED PLUMS:

1 tbsp. butter
1 1/2 lbs. round black plums (such as Black Beauty, Black Amber or Friar), cut in wedges (about 6 c.)
1/4 c. granulated sugar
1/2 tsp. ground cinnamon
Confectioners' sugar (optional)

1. Heat oven to 450 degrees.

2. Pour oil into 9 inch metal pie pan. Heat in oven 5 minutes.

3. Meanwhile, put eggs, flour, milk and butter in blender or food processor and process until well blended. Scrape down sides and process 30 seconds longer.

4. Pour batter into hot pan and bake 20 minutes without opening oven door until pancake has puffed up high around edges. Reduce oven temperature to 350 degrees and bake 20 minutes longer until sides are crisp.

5. While pancake bakes, prepare Sauteed Plums: Melt butter in a large skillet. Add plums, sugar and cinnamon. Stir over medium-high heat 4 minutes or until plums look translucent.

6. Dust pancake with confectioners' sugar, then spoon in the plums. Cut pancake in wedges and serve straight from the pan.