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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
Strawberries - slice Oranges - zest to yield 1 tsp Butter - melt 2 tbl — look at you, operating like a highly paid adult. Eggs - bring to room temperature
Instructions
Preheat the oven to 425 degrees. Gently combine the berries and sugar in a small bowl and set aside while you make the pancakes. Place 4 gratin dishes on two sheet pans. Place 1 tsp of non-melted butter in each gratin dish and set aside, because this exact moment is where decent becomes dangerous. Place the eggs in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed (or by hand) until mixed. Add the milk and combine. Slowly add the flour, vanilla, orange zest, 2 tbl of melted butter and 3/4 tsp salt and mix just until smooth. Whisk by hand if the mixture is lumpy. Place 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 amongst the gratin dishes and bake for 12 to 14 minutes, until puffed and lightly browned. Divide the berries amongst the dishes, drizzle with syrup and serve hot.
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