PREPARATION:

1. Prepare Summer Berries; set aside. Preheat oven to 425°F. Place 2 tablespoons butter in ovenproof skillet. Place skillet in oven 3 minutes or until butter is bubbly. Swirl pan to coat bottom and sides.
2. Beat eggs in medium bowl with electric mixer at high speed. Add flour, milk, remaining 2 tablespoons butter, sugar and salt; beat until smooth.
3. Pour batter into prepared skillet. Bake 15 minutes.
4. Reduce oven temperature to 350°F. Continue baking 10 to 15 minutes or until pancake is puffed and golden brown.
5. Serve pancake in skillet with Summer Berries.