Spring is officially here and Mother’s Day is just around the corner! These yummy oven baked berry pancakes will be the perfect addition to your Sunday Brunch to celebrate with your Mom or loved ones!
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
Melt the butter first and let it cool down.
Place the eggs in the bowl and mix (medium speed).
Add the milk and combine. Slowly add the flour, vanilla, orange zest, 2 tablespoons melted butter, and the salt. Mix all ingredients just until smooth.
Place 4 individual gratin dishes on a sheet pan. Place 1/2 to 1 teaspoon of butter in each dish and put in the oven for 3 minutes (until the butter is hot and bubbly).
In the mean time gently combine the berries and sugar in a small bowl and set aside while you are baking the pancakes.
Divide the batter equally among the gratin dishes.
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.