# What You'll Need:
→ 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 - Zest of 1 lemon, optional
→ Berries
16 - 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
17 - 2 tablespoons granulated sugar
18 - 1 tablespoon fresh lemon juice
→ Topping
19 - Powdered sugar for dusting
20 - Maple syrup for serving
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a medium bowl, gently toss berries with 2 tablespoons sugar and lemon juice. Set aside to release juices.
03 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
04 - In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until fully incorporated. Pour wet mixture into dry ingredients and stir until just combined, leaving some lumps to ensure tender pancakes.
05 - Heat a non-stick skillet over medium heat and lightly grease. Pour batter to form pancakes approximately 4 inches in diameter. Cook until bubbles form on surface, then flip and cook until golden on both sides. Repeat with remaining batter to yield approximately 12 pancakes. Transfer to a plate and cool slightly.
06 - In a large bowl, whisk eggs, milk, heavy cream, sugar, vanilla extract, and lemon zest if using until completely smooth with no visible egg streaks.
07 - Cut cooled pancakes in half and arrange in prepared baking dish in slightly overlapping layers. Scatter half the macerated berries over pancakes. Pour custard mixture evenly over top, gently pressing pancakes to help them absorb the custard.
08 - Top casserole with remaining berries. Cover baking dish tightly with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until custard is set and top is lightly browned.
09 - Remove from oven and allow casserole to rest for 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup.
