A delightful twist on the classic oven pancake, featuring a medley of berries and a hint of citrus for a refreshing flavor.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated to achieve the best puffiness in the pancakes.
In a mixing bowl, combine the fresh berries with the granulated sugar and set aside to macerate.
Macerating the berries enhances their natural sweetness and creates a light syrup.
Place four individual gratin dishes on a baking sheet. Add a small amount of butter to each dish.
Using a baking sheet makes it easier to handle multiple dishes at once.
In another bowl, whisk together the eggs, milk, flour, vanilla extract, orange zest, and salt until smooth.
For a lump-free batter, sift the flour before mixing.
Place the prepared gratin dishes in the oven for a few minutes until the butter is melted and bubbly.
Swirl the melted butter to coat the bottom of each dish evenly.
Pour the batter evenly into the hot dishes and bake for 12-14 minutes until puffed and golden.
Avoid opening the oven door during baking to prevent the pancakes from deflating.
Top each pancake with the macerated berries and a dusting of powdered sugar. Serve immediately.
Serve the pancakes hot for the best texture and flavor.
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