Triple Berry Oven Pancakes

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It’s always a challenge to execute a food post when hungry. Having the patience to get the right shots means that I normally indulge in a hearty meal beforehand, but luckily these pancakes take mere minutes from start to finish, right about when my hunger pangs made themselves heard. Seeing that pancakes are such an American staple, this lighter Dutch baby variety provides a way to switch up your Saturday morning ritual from time to time, requiring less flipping and reduced clean up time. Recipe below the pictures-enjoy!!

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Picture 19

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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

Directions

Preheat oven to 425 degrees.

1. 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 (I used souffle dishes instead) on two sheet pans. Place 1 teaspoon of butter in each gratin dish and set aside.

2. 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 vanilla, flour, orange zest, 2 tablespoons melted butter, and the salt, and mix just until smooth. Whisk by hand if the mixture is lumpy.

3. 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.

*Recipe courtesy of Ina Garten

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10 comments

  1. Going to have to try these pancakes. I think my kids will love them!

    1. Oooh perfect for kids!! Thanks for stopping by :]

  2. They look absolutely delicious, and gorgeous! I think Dutch babies will be on the menu today!

    1. Thank you so much! Enjoy your Dutch babies :]

  3. Ok Sarah, I’m getting up right now and making these for breakfast. (I’ll have to use peaches though, and a few wild blackberries from out back)

    1. Yay! You’re on a peach kick this summer-that combo sounds perfect!

  4. Pancakes are a weekend staple at our house!! I usually make them on the griddle, but will definitely have to try this recipe!

  5. […] brown puffy cake so beautiful and aromatic.  After reading this post from Sarah’s blog holdsworthandwalter I was inspired to not only make her triple berry oven pancakes (using peaches) that morning, but […]

  6. This looks beautiful Sarah! Bookmarking it!

    xoxo, felicia
    http://dishbydish.net

    1. Yay! Thanks so much.

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