Breakfast is absolutely, hands-down my favorite meal of the day. Whether we eat it actually in the morning or if we're whipping up breakfast for dinner, it always hits the spot. I first made these with my grandma when visiting my family a few years ago and ever since making them there, I've made them on Valentine's Day for my guy! Believe me when I say, this was THE best breakfast I've ever had. Who knew you could even bake pancakes in the oven and have them be so delicious?! AND they bake into a bowl shape, but taste just like regular pancakes. I actually bought mini skillets to make them in at home, which are also super fun. Too. Good.
I'm here sharing the results and the recipe with you today!
Ingredients
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
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
Directions
Preheat the oven to 425 degrees.
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.
Recipe By Ina Garten, found here.
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Can we talk about how the final picture of our oven pancakes actually resembles the picture in the cookbook?! We were equal parts shocked and proud :) You can buy the dishes we baked them in right here! Here are the items I use to make them:
Give these pancakes a try tomorrow, or another time, and let me know how they turn out!
PS. Check out these adorable Valentine's Day kitchen dish towels!
Happy Monday
xoxoPS. Check out these adorable Valentine's Day kitchen dish towels!
Happy Monday
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