Berry oven pancakes
Prep Time
Price Per Serving
Cooking Mode
45 mL (3 tbsp.) tbsp. butter
4 eggs
354 mL (2 c. soupe) cup evaporated milk
2 mL (½ tsp.) tsp lemon zest
250 mL (1 tasse) cup all purpose flour
30 mL (2 c. soupe) Tbsp white sugar
2 mL (½ tsp.) tsp salt
1 L (4 tasses) cup mixed berries
To taste ground nutmeg
To taste icing sugar, sifted
To taste maple syrup
45 mL (3 tbsp.) tbsp. butter
4 eggs
354 mL (2 c. soupe) cup evaporated milk
2 mL (½ tsp.) tsp lemon zest
250 mL (1 tasse) cup all purpose flour
30 mL (2 c. soupe) Tbsp white sugar
2 mL (½ tsp.) tsp salt
1 L (4 tasses) cup mixed berries
To taste ground nutmeg
To taste icing sugar, sifted
To taste maple syrup
Directions
1Preheat oven to 200°C (400°F).
2Divide butter in half and spread equally over the bottom of two 23-cm (9-in.) pie pans. Set aside.
3Place eggs, evaporated milk, and lemon zest in a blender. Mix well.
4Add the dry ingredients and mix until smooth.
5Heat pie pans in oven for 1 minute or until melted butter starts to bubble gently.
6Pour pancake batter into hot pie pans.
7Bake for 15 to 20 minutes or until pancakes are fluffy and golden brown.
8Garnish immediately with berries. Dust with nutmeg and icing sugar and serve with maple syrup.
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