5 tablespoons unsalted butter
1/3 cup granulated sugar
1 1/2 teaspoons cinnamon
5 large prune plums, pitted, thinly sliced, about 1 3/4 cups
2/3 cup cake flour
3/4 milk
2 tablespoons powdered nonfat dry milk
3 large eggs
1 teaspoon pure vanilla extract
pinch of salt
1 tablespoon confectioners' sugar, plus additional for serving

Directions:
Put a rack in the center of the oven; preheat the oven to 450°F.

Heat 2 tablespoons of the butter in an 8 inch skillet over medium high heat. Combine the granulated sugar and cinnamon in a small dish.

When the butter is hot, add the plums and half the cinnamon sugar; cook until the plums are still intact but syrupy, about 4 minutes, stirring often. Do not overcook.

Put the flour, regular milk, dry milk, eggs, vanilla, salt, and the remaining cinnamon sugar in a bowl, blender, or a food processor fitted with a metal blade. Blend until smooth.

Heat the remaining 3 tablespoons of butter in a heavy 12 inch stove to oven skillet, preferably cast iron. Brush the butter up the sides of the skillet.

When the skillet is very hot, gently pour in half the batter. When the edges bubble, after about 30 seconds, scatter the cooked plums and syrup over the batter. Pour the remaining batter over the plums. Cook 30 seconds more; the pancake should cook for a total of 1 minute on top of the stove. Transfer the skillet to the oven.

Bake until puffy and lightly browned, about 15 minutes. Sieve confectioners' sugar over the top. Preheat the broiler.

Broil the pancake 8 to 10 inches from the heat until the sugar is caramelized, about 2 minutes. Cut into wedges. Serve the pancake hot with additional confectioners' sugar.

If prune plums are unavailable, any dark plum is fine, just decrease the sugar if necessary.

Yield: 4 breakfast servings, 6 dessert servings

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