Ingredients Jump to Instructions ↓

  1. 3 large eggs

  2. 1/2 teaspoon fine salt

  3. 3 tablespoons sugar

  4. 1 cup milk , warmed

  5. 1 teaspoon vanilla extract

  6. 2 tablespoons unsalted butter , melted

  7. 1 cup unbleached all-purpose flour

  8. 2 teaspoons vegetable shortening

  9. confectioners' sugar

  10. maple syrup

  11. 2 tablespoons sugar

  12. 1 vanilla bean , split lengthwise, and seeds scraped out with a knife and reserved

  13. 1/2 grated lemon, zest of

  14. 1/2 grated orange, zest of

  15. 1 cup water

  16. 2 tablespoons freshly squeezed orange juice or 2 tablespoons orange-flavored liqueur

  17. 1 tablespoon fresh lemon juice

  18. 1/2 pint raspberries

  19. 1/2 pint blueberries , rinsed

  20. 1/2 pint strawberry , rinsed, tops trimmed, and sliced

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425 degrees F.

  2. In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and butter. Whisk in the flour to make a smooth batter. Set aside.

  3. Heat a well-seasoned 10-inch cast-iron skillet in the oven for 10 minutes. Remove and brush the inside with the shortening. Pour in the batter and bake for 15 minutes.

  4. Lower the oven to 350 degrees F. and continue baking until puffed and golden brown, about 13 to 15 minutes more. Run a knife around the edge of the skillet. Sift the confectioners' sugar over the pancake. Serve immediately in the skillet with maple syrup and marinated berries.

  5. To make marinated berries: In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices and/or liquor such as Grand Marnier. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve with the pancakes.


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