Mixed Berry Oven Pancake

This oven‑baked pancake is crispy on the edges, fluffy in the center, and full of fresh mixed berries.

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  1. Preheat the oven to 375°F (195°C) and put a 10‑inch deep dish baking tray or cast‑iron skillet in the oven to heat.
  2. In a large bowl, whisk together the flour, baking powder, baking soda.
  3. In another bowl, melt 2 tablespoons UNSALTED butter. Stir in the buttermilk. Separate the eggs; add the yolks to the buttermilk‑butter mixture and whisk until combined.
  4. Add the wet ingredients to the dry ingredients and gently mix until most flour is moistened.
  5. Fold in the unbeaten egg whites until no streaks remain; do not overmix. Let the batter rest for 10 minutes.
  6. Remove the hot tray from the oven. Add the salted butter and swirl to coat bottom and sides. Return to oven for 4mins to melt and sizzle the butter.
  7. Pour batter into the skillet in an even layer. Top with strawberries, blueberries, and raspberries.
  8. Bake for 22‑25 minutes, until pancake is puffed and golden‑brown.
  9. Serve in wedges with extra berries, butter, and maple syrup or a dusting of powdered sugar.