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Tri-Berry Oven Pancakes

Tri-Berry Oven Pancakes
PREP TIME
15 min
COOK TIME
15 min
YIELDS
4 servings

Three times the berries, three times the flavour! Whip up these pancakes in the oven for an unforgettable breakfast or brunch experience.

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Ingredients

1
cup each raspberries, blueberries and sliced strawberries
1
Tbsp granulated sugar
2
Tbsp unsalted butter, melted, plus 4 tsp for the dishes
3
extra-large eggs, at room temperature
½
cup milk
½
cup all-purpose flour
1
tsp pure vanilla extract
1
tsp orange zest, grated
¾
tsp kosher salt
Maple syrup and confectioners' sugar, for garnish
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Directions

Step 1

Preheat the oven to 425ºF.

Step 2

Gently combine the berries and sugar in a small bowl and set aside while you make the pancakes. Place 4 (6- to 7-inch) individual gratin dishes on two sheet pans. Place 1 teaspoon of butter in each gratin dish and set aside.

Step 3

Place the eggs in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed until mixed. Add the milk and combine. Slowly add the flour, vanilla, orange zest, 2 tablespoons melted butter, and the salt and mix just until smooth. Whisk by hand if the mixture is lumpy.

Step 4

Place the gratin dishes in the oven for 3 minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Immediately divide the batter equally among the gratin dishes and bake for 12 to 14 minutes, until puffed and lightly browned. Divide the berries among the dishes, drizzle with maple syrup, dust with confectioners’ sugar, and serve hot.

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