# Ingredient List:
→ Pancakes
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 large eggs
07 - 2 cups whole milk
08 - 4 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract
→ Custard
10 - 4 large eggs
11 - 1 cup whole milk
12 - 1/2 cup heavy cream
13 - 1/3 cup granulated sugar
14 - 1 teaspoon vanilla extract
15 - 1 tablespoon lemon zest (optional)
→ Berries
16 - 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
17 - 2 tablespoons granulated sugar
18 - 1 tablespoon lemon juice
→ Topping
19 - Powdered sugar, for dusting
20 - Maple syrup, for serving
# How to Make:
01 - Set oven temperature to 350°F. Grease a 9x13-inch baking dish to prevent sticking.
02 - In a medium bowl, combine mixed berries with granulated sugar and lemon juice. Gently toss and set aside.
03 - In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat eggs, milk, melted butter, and vanilla extract. Blend wet ingredients into dry until just incorporated, avoiding overmixing.
04 - Heat a non-stick skillet over medium heat. Lightly grease, pour batter to form pancakes approximately 4 inches wide. Cook until bubbles appear, flip, and cook until golden brown. Repeat for all batter, yielding about 12 pancakes. Allow pancakes to cool slightly.
05 - In a large bowl, whisk eggs, milk, heavy cream, sugar, vanilla extract, and lemon zest (if desired) until fully blended.
06 - Slice pancakes in half. Arrange halves in the greased baking dish, slightly overlapping. Sprinkle half the berry mixture over pancakes. Pour custard over assembly, press pancakes gently to submerge.
07 - Scatter remaining berries over casserole. Cover with foil and bake for 30 minutes. Remove foil and bake additional 10 minutes, until custard sets and top is lightly browned.
08 - Let casserole rest for 10 minutes. Dust with powdered sugar and serve warm with maple syrup.
