Ingredients for Oven Berry Pancakes
- Raspberries
- Blueberries
- Blackberry
- 2 tablespoons granulated sugar
- 4 teaspoons (1 tablespoon) unsalted butter, divided
- 2 large eggs
- 1 cup milk
- All Purpose Flour
- Vanilla Extract
- Orange Zest
- ½ teaspoon salt
- Powdered sugar, for dusting
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How to Make Oven Berry Pancakes
- Preheat oven to 425°F (220°C).
- In a small bowl, gently toss 1 cup of mixed berries (fresh or frozen) with 2 tablespoons of granulated sugar. Set aside.
- Place 4 (6-ounce) individual gratin dishes on a baking sheet.
- Place 1 teaspoon of unsalted butter in each gratin dish. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat 2 large eggs on medium speed until light and frothy.
- Add 1 cup of milk and mix until combined.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon vanilla extract, the zest of 1 lemon, 2 teaspoons melted unsalted butter, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If the batter is lumpy, whisk gently by hand until smooth.
- Place the prepared gratin dishes in the preheated oven for 3 minutes, or until the butter is melted and bubbly. Ensure the butter coats the bottom of each dish.
- Divide the batter equally among the four prepared gratin dishes.
- Bake for 12-14 minutes, or until the pancakes are puffed and lightly browned.
- Remove from the oven and evenly divide the berry mixture among the four pancakes.
- Sprinkle generously with powdered sugar.
- Serve immediately with your favorite syrup (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
41g
Fat
39g
Carbs
9g
