This Christmas morning I wanted to make a breakfast that would “wow” my guests and be easy to make.  I found this recipe in the latest Barefoot Contessa cookbook and it worked out really well.  My guests loved them and I loved how easy they were to make!  Enjoy!

Oven Pancakes

  • 2 cups mixed fruit (raspberries, blueberries, or 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
  • 1/4 teaspoon kosher salt
  • Maple syrup and powdered sugar for garnish
  1. Preheat the oven to 425 degrees.
  2. Gently combine the beries and sugar in a small bowl and set aside while you make the pancakes. Plase 4 (6 to 7 inches) individual gratin dishes on two sheet pans. (I used 4 oven safe bowls). Please 1 teaspoon of butter in each gratin dish and set aside.
  3. Place the eggs in the bowl of an electric mixer fitter with a whisk attachment and beat on meduim speed until mixed. Add the milk and combine. Slowly add the flour, vanilla, orange zest, 2 tablespoons melted butter, and the salt and mix until smooth. Whisk by hand if the mixture if lumpy.
  4. Please 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.