# What You 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 including strawberries, blueberries, raspberries, and 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 combine mixed fresh berries with 2 tablespoons sugar and 1 tablespoon lemon juice. Let sit to release juices.
03 - In a large bowl, whisk together 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
04 - In a separate bowl, whisk together 2 eggs, 2 cups milk, 4 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth.
05 - Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix; lumps are acceptable.
06 - Heat a non-stick skillet over medium heat and lightly grease. Pour batter to form 4-inch diameter pancakes. Cook until bubbles form on surface, flip, and cook until golden brown. Repeat with remaining batter to yield approximately 12 pancakes. Transfer to cooling rack.
07 - In a large bowl, whisk together 4 eggs, 1 cup milk, 1/2 cup heavy cream, 1/3 cup sugar, 1 teaspoon vanilla extract, and lemon zest if using until completely smooth.
08 - Cut cooled pancakes in half and arrange, slightly overlapping, in the prepared baking dish. Scatter half the macerated berries evenly over pancakes. Pour custard mixture over top and gently press pancakes to ensure submersion.
09 - Distribute remaining berries over custard. Cover baking dish with foil and bake for 30 minutes.
10 - Remove foil and bake an additional 10 minutes until custard is set and top is lightly browned.
11 - Allow casserole to rest for 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup.
