2/3 c. flour
1/3 c. sugar
1/4 tsp. salt
2 eggs
1 c. milk
1/2 tsp. vanilla
1 tsp. shortening
3 tbsp. 10X sugar
2 c. blackberries

Heat cast iron skillet (9" or 10") over medium heat. Combine flour, sugar and salt in medium size bowl. Add the milk, eggs and vanilla, whisking briefly until smooth. Skillet is hot enough when a drop of water sizzles and dances across surface. Brush skillet with shortening. Reduce heat to low. Pour batter into skillet; cover and let cook 10 minutes. Top should be firm and puffy and bottom golden brown.

Using thin metal pancake turner, loosen pancake around sides and carefully slide out onto serving dish. Sprinkle with 10X sugar and top with blackberries.