The Bojon Gourmet

1 Position a rack in the center of the oven and preheat to 400º. Place the butter in a 10" oven proof skillet, and set in the oven to melt while you prepare the batter.
2 In a medium bowl, whisk together the flours, sugar and salt. Whisk the eggs into the flour mixture until smooth, then the lemon zest and vanilla. Add the milk a little at a time, whisking as you go, until you have a smooth, crepe-like batter.
3 Remove the skillet from the oven, brush the melted butter up the sides of the pan, then pour the excess butter into the batter and whisk to combine.
4 Quickly scatter the peach slices and berries in the bottom of the skillet, then pour the batter over the fruit, and place the skillet in the oven. Bake the pancake until dramatically puffed and golden, about 25 minutes. Let settle for a few minutes, then slice into wedges. Serve with maple syrup and some extra berries.
5 Leftovers reheat beautifully in a 350º oven or toaster oven for 5 or 10 minutes.