Blissfully Delicious

Tri-Berry Oven Pancakes

I first tried making an oven pancake over three years ago; and I remember thinking that I would love to eat my pancakes like that all the time. It is almost a cross between a crepe and a pancake with slightly crispy edges and just enough thickness to remind me that it is a pancake. This type of pancake is also a perfect solution when you have a crowd for breakfast: you wouldn’t have to have the cook standing by the griddle finishing up the batches. When I made this pancake over the weekend, I still love the lightly sweetened batter with fresh orange zest. But since I couldn’t for the life of me remember where my gratin dishes were (of course I found them HOURS later), I decided to use a 9-inch glass pie dish. Then, I eyeballed the batter and decided to use my 12-inch cast iron skillet instead since I wanted the pancake to be pretty thin. I speculate that this was the reason that not only did my pancake puff up on the sides like it is supposed to, it also puffed up everywhere else :) I thought it made a very pretty final dish… ha, it kind have¬†looked like a giant flower doesn’t it? But I will definitely try an individual gratin dish in the future. On the final note, maple syrup is optional here. I enjoyed mine with generous amount of berries and powdered sugar and they were perfect!

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

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.

Yield: 4 generous servings

Adapted from Barefoot Contessa Back to Basic


17 Responses to “Tri-Berry Oven Pancakes”

  1. #
    USA Kiwi (Kylee) — June 27, 2012 at 10:48 am

    Oh wow – this looks fantastic! I never thought of using the oven for this, what a great idea. Yum :)

  2. #
    Eva Taylor — June 27, 2012 at 12:01 pm

    Does the batter plump up on its own, or do you need to pull it in like you would an omelet? What a lovely recipe. I have the perfect little square cast iron pans that would be wonderful for this recipe. I’ll have to bookmark it for when we get back next week. Thanks.

    • Yudith — June 27th, 2012 @ 12:04 pm

      Hi Eva, it did this on its own. But the trick was, I was supposed to melt the butter first, then add the butter. HOWEVER, I had to switch pans, so I wonder if that’s why the melted butter and batter ended up mixing together.

  3. #
    Charles — June 27, 2012 at 2:50 pm

    Ah, this is my kind of oven pancake – they make another type in Sweden which I have to say – I’m not a big fan of. Too thick, but this is perfect. Thin enough, lots of lovely fresh berries on top. Looks delicious Yudith :)

  4. #
    Choc Chip Uru — June 27, 2012 at 3:13 pm

    Can’t go wrong with such stunning oven baked pancakes my friend – they are absolutely incredible :D
    Gorgeous job!

    Choc Chip Uru

  5. #
    Hotly Spiced — June 27, 2012 at 9:33 pm

    I’ve never heard of oven pancakes but they look great. Thanks for introducing me to something new! xx

  6. #
    Lorraine @ Not Quite Nigella — June 28, 2012 at 4:38 am

    What a lovely idea-I like the fact that it’s a cross between a crepe and a pancake! :)

  7. #
    myfudo — June 28, 2012 at 8:57 am

    Mornings are made more special with your amazing breakfast options. Love this recipe!

  8. #
    Riley — June 28, 2012 at 12:09 pm

    This looks easy enough! I’ll have to give it a try.

  9. #
    May I Have That Recipe — June 28, 2012 at 1:18 pm

    These oven pancakes look delicious and the berries give them the perfect touch!! Cant wait to try them!

  10. #
    Tara Noland — June 28, 2012 at 5:05 pm

    I love making pancakes like this. Just made one on my site not that long ago and I love the fresh berries in it. Soooo gooood!!

  11. #
    Cass @foodmyfriend — June 28, 2012 at 9:08 pm

    Yum! This looks so good. Like healthy pastry! I always have berries in my fridge and freezer to make some thing quick to take to a party. :) I have given you a little award on my blog. Have a great day!

  12. #
    Geni — June 28, 2012 at 9:36 pm

    That is stunning! I make something like this but never so beautiful!

  13. #
    yummychunklet — June 29, 2012 at 7:19 pm

    I love all the berries in your pancakes. Great photo!

  14. #
    Amy (Savory Moments) — June 30, 2012 at 3:13 pm

    Looks delicious. I love this kind of breakfast on the weekends!

  15. #
    thebigfatnoodle — July 25, 2012 at 10:25 am

    Just found your site through Geni’s blog and wanted to say I love your recipes, especially these oven pancakes, yum!


  1. Pingback: Berry Oven Pancakes | Cooking Pics

Leave a Comment