Time: 30 min.
Complexity: easily
Servings: 4

Thin and golden, these pancakes from Ina Garten, with orange zest and a mix of three types of berries, are more like Dutch pancakes than traditional American pastries.

Ingredients:

• 1 cup each of raspberries, blueberries, and sliced ​​strawberries
• 1 tbsp. granulated sugar
• 1/2 cup milk
• 1/2 cup premium wheat flour
• 3 eggs, category CB, at room temperature
• 2 tablespoons melted unsalted butter, plus 4 teaspoons for serving
• 1 teaspoon natural vanilla extract
• 1 teaspoon grated orange zest
• 3/4 tsp coarse salt
• Maple syrup and powdered sugar for decoration

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

milk, eggs, premium flour, strawberry, raspberry, blueberry, vanilla extract, Orange zest, maple syrup, powdered sugar

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Preparation:

Step 1
• Preheat oven to 220 degrees.
  
  In a small bowl, gently toss the berries with the sugar and let sit while you prepare the pancakes. Line two baking sheets with four (15-18 cm) long baking pans. Spread 1 teaspoon of butter in each pan and set aside.
  
  Place the eggs in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed. Add the milk and mix. Slowly add the flour, vanilla extract, orange zest, 2 tablespoons of softened butter, and salt and mix until smooth. If the mixture is lumpy, beat by hand.
Step 2
• Place the baking pans in the oven for 3 minutes, until the butter is hot and bubbling. Make sure the butter completely coats the bottom of each pan. Quickly and evenly divide the batter between the pans and bake for 12-14 minutes, until the pancakes are puffed and lightly browned. Arrange the berries in the pans, drizzle with maple syrup, sprinkle with powdered sugar, and serve hot.

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