5 Reviews

The recipe was reduced to 2 servings and baked in an 8" cast iron skillet. I used
a medley of organic frozen Oregon-grown berries and added a dollop of sour cream to
each serving and light sprinkle of freshly grated nutmeg. I think almond extract would make a good substitute for the vanilla extract. I especially thought the orange zest was a delicious addition. Easy to make! Reviewed for Best of 2010.

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COOKGIRl February 23, 2011

WOW... Really yummy. I fixed this for my kids and my niece and newphew for breakfast today. We all loved it. I didn't have any gratin pans, so I made mine in a shallow pie plate. I just made one big pancake and baked it about 16-18 minutes and then cut it up. It turned out great. The combination of berries on this was great. I can see even using strawberries. Thanks so much for sharing. Made for 1~2~3 Hit wonders.

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gertc96 July 09, 2010

Wow! This is really wonderful. I made this recipe this morning for my guests and it tasted great. The pancakes puff up beautifully. Another great recipe from Ina Garten. Thanks for posting. Made for Every Day is a Holiday tag.

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swissms July 03, 2010

REALLY OUTSTANDING PANCAKES! Love this combo of berries anyway, but when used to top this particular kind of pancake, well . . . We loved this great breakfast treat, though another time I'd really enjoy serving it as a dessert finale for a nice dinner! [Made & reviewed in Every Day's a Holiday tag]

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Sydney Mike May 02, 2010

Loved, loved, loved these puff pancakes. They were so awesome. Quick and easy to make with great results. The pancakes, were light and airy, with a great vanilla flavor. The topping was out of this world. The berries were perfect in this dish. I loved the sweet, tart, tangy flavor. I sprinkled the pancakes with icing sugar to put this over the top. Thanks so much for sharing another winner France. You are a great Pac Baby. :)

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Baby Kato April 15, 2010
Oven Berry Pancakes