BERRY OVEN PANCAKES

BERRY OVEN PANCAKES image

Yield 4 servings

Number Of Ingredients 10

1 cup of EACH raspberries, blueberries, blackberries (you can use strawberries too)
1 T sugar
2 T melted butter, plus 4 teaspoons for the dishes
3 eggs
½ cup milk (we used skim)
½ cup all purpose flour
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (Ina uses orange)
¼ teaspoon salt
Powdered sugar for garnish (and syrup if you wish)

Steps:

Combine berries and sugar in a small bowl and set aside. Place 4 (6 to 7 inch) individual gratin dishes on a baking sheet. Place 1 tsp. of butter in each gratin dish and set aside. Place the eggs in the bowl of an electric mixer fitted with the whish attachment and beat on medium speed until combined. Add the milk and mix. Slowly add the flour, vanilla, lemon zest, 2 T of melted butter, and the salt and mix just until smooth. Whisk by hand if the batter is still lumpy. Place the gratin dishes in the oven for three minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Preheat oven to 425 degrees. Divide the batter equally among the four dishes and bake 12-14 minutes, until puffed and lightly browned. Divide the berries among the dishes and sprinkle with powdered sugar. Add syrup if you wish. Serve hot