For the life of me I cannot seem to make a pancake. Everything seems to be going well and then it comes time for the flip. They break apart, the bottom is either over cooked or under cooked and they look like a mess. It just seems like being able to turn out a flap jack is something every lady should know how to do, so I put it on my 40×41 list. I’ve made a couple of poor attempts since March and wasn’t really feeling into it. That is, until I came across Ina’s Tri-berry Oven Pancakes. Oh yes!!!!!
They come together quickly and flawlessly, are quite tasty with their pancake / crepe type qualities, would be wonderful with a variety of toppings, are easy to double or triple (if you have the dishes to cook them in) AND have a beautiful presentation. Not to mention, they just screamed AMERICA for the holiday weekend!!
Tri-berry Oven Pancakes (serves 4)
1 cup each raspberries, blueberries, and sliced strawberries
1 tablespoon granulated sugar (my berries were sweet so I used much less)
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 (I substituted 1/2 tsp orange extract because I missed this ingredient when shopping)
1/2 teaspoon kosher salt
Maple syrup and confectioners’ sugar, for garnish
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.
* I have these 6oz. ramekins from Sur la Table which are much smaller than the round 6-7″ gratin dishes Ina suggested. I used the same recipe and filled SIX of these smaller dishes with about 1/4 cup of the batter in each one. I cooked for 12 minutes and they were perfect.
So, my question is, can I could these oven pancakes as “#10 Master pancake making (I cannot for the life of me make a pancake)” on the 40×41 list???!!!! I wouldn’t call them mastered yet (because I couldn’t make them in my sleep), but it’s something to work towards.
We’ve all got our fingers and toes crossed that this nasty weather clears out so we can hit the pool. Happy Independence Day eve, y’all!!!