Mrs. Regueiro's Plate: Berry Oven Pancakes

Tuesday, February 21, 2012

Berry Oven Pancakes

I will have admit that there are a couple of dishes that I had made in the beginning stages of my cooking journey that I had slight troubles. Cooking eggs without burning them, roasting a 14 pound turkey without buying a pre-made one, making a pot of rice (not overly mushy) on the stove (rice cookers don't count) and preparing the perfect pancake without burning them. Some dishes took a little practice to make perfect, but I like to think they were all part of my learning curve for tasty dishes and not disasters in the kitchen. 

Besides, whenever kitchen disasters occurred you should always have a back-up plan. (1): Instruct your husband to pick up some take-out food. (2): Have a frozen meal always stocked in your fridge/pantry.

These berry oven pancakes are practically foolproof for anyone and you will not need a back-up plan. There is no need to watch over them while they bake on the stove, or count the number of bubbles forming on top in order to flip them. They are effortless to prepare because they bake in the oven. You can easily prepare this meal in 20 minutes or less. Make some coffee, bacon and eggs to add more to your meal if you want, too. But these berry oven pancakes are the perfect way to start your morning or end your night.

Simply scrumptious.
Berry Oven Pancakes
Adapted from Back to the Basics
Printable Recipe
1 cup each raspberries, blueberries, and sliced strawberries
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, plus 3 tablespoons for cast iron skillet
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 the cast iron skillet in the oven and place three tablespoons of butter in the skillet (or use smaller gratin dishes. )

In a bowl of the stand mixer, beat the eggs until mixed. Add the milk and mix. Add the flour, vanilla extract, zest of the orange, and 2 tablespoons melted butter and salt into the bowl. Mix until combined. Whisk by hand if batter looks lumpy, if needed.

Make sure the butter in the cast iron skillet has completely covered the bottom of the dish, and add the pancake mixture. Bake for 12 to 14 minutes, until slightly puffed and lightly browned.

Cut into quarters and add the berries on top. Drizzle with maple syrup and confectioners' sugar if desired. Serve immediately.

Yield: 4 servings

Review: A wonderful and simple breakfast or dinner at home. The pancakes remind me of our favorite pancake house where they serve a dutch oven pancake, it's almost like a popover. It's very light and airy and absolutely delicious. We opted this dish without the maple syrup and confectioners' sugar because the macerated fruit was perfect alone on top.

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