Oven Pancake With Fresh Berries

This is based on a recipe from Ina Garten. I’ve always shied away from oven pancakes because the recipes usually have a low flour-to-egg ratio, and I have feared this would yield a spongy texture. (One of my food dislikes.) This one sounded so good, that I decided to try it. The texture was light but not spongy. Andy really loved it and requested to have it again soon. (The original says to bake the batter in individual baking dishes, which I don't have. A pie plate worked perfectly.) Enjoy!

Oven Pancake With Fresh Berries
3 extra-large eggs, at room temperature
1/2 cup milk
1/2 cup all-purpose flour

1 Tbsp. sugar
1 tsp. vanilla extract
Zest from 1 orange
3/4 teaspoon kosher salt

2 tablespoons unsalted butter, melted
Fresh blackberries, blueberries, and chopped strawberries

1. Beat eggs with an electric mixer on medium speed until beaten. Add the milk, and combine. Slowly add flour and next 5 ingredients; beat until smooth. Butter 9-inch pie plate, and pour mixture into pan.

2. Bake at 425° for 15 minutes or until puffed and golden. Remove from oven, and top with berries. Sprinkle with powdered sugar, if desired, and serve with warm maple syrup.