| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup each raspberries, blueberries, and sliced strawberries
- 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter, melted, plus 4 teaspoons for the dishes
- 3 extra-large eggs, at room temperature
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated orange zest
- 3/4 teaspoon kosher salt
- Maple syrup and confectioners’ sugar, for garnish
Instructions
- Preheat the oven to 425 degrees.
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 296 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugar | 15 g |
| Protein | 9 g |
| Cholesterol | 185 mg |
| Sodium | 429 mg |
Reviews
What do you see serve alongside the pancake? Barbara
This is one of my husband’s favorites! Has anyone ever made them into mini’s? I have a silicone muffin pan that I am thinking of using to use to make them but I am not sure if I should put butter in them or not. Any suggestions?
Always a hit. Thanks Michelle for this one. Foxy needs to use less salt anyway.
Excellent recipe and so delicious .. I only used 2 C. of berries which were plenty for us. Also made in a heated 10″ cast iron skillet, and it turned out perfectly, light and fluffy. This is a keeper, especially for a group .. thanks Ina !
Wow I was watching Barefoot on Food network and saw Ina make this. This looked so easy that I decided to make it. Nothing better than just dumping ingredients into a mixer. I love pancakes and this recipe is so simple yet looks elegant. It tastes fantastic too. Very fluffy. Will def be using this recipe over and over!! Suggestion- add a slice of mint or two for a photo finish.
It was to salty and tastes like eggs
It was to salty and tastes like eggs
It was to salty and tastes like eggs
It was to salty and tastes like eggs
It was to salty and tastes like eggs