Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups (420ml) buttermilk
  • 1/4 cup (60ml) melted unsalted butter, plus more for greasing the pan
  • 1 teaspoon vanilla extract
  • 2 cups (approx. 300g) mixed berries (blueberries, raspberries, strawberries – fresh or frozen), divided
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch (cornflour)
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons (57g) cold unsalted butter, cut into small cubes

Instructions:

  1. Whisk together dry ingredients (flour, sugar, baking powder, baking soda, salt) in a large bowl. In a separate bowl, whisk together wet ingredients (eggs, buttermilk, melted butter, vanilla extract).
  2. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix – a few lumps are fine.
  3. In a medium bowl, gently toss 1 1/2 cups of the berries with the sugar and cornstarch until evenly coated.
  4. Grease a 9x13 inch baking dish. Pour half of the pancake batter into the dish. Sprinkle the berry filling evenly over the batter. Pour the remaining batter over the berries. Sprinkle the remaining 1/2 cup of fresh berries over the batter.
  5. In a medium bowl, combine flour, brown sugar, and cinnamon for crumb topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the casserole.
  6. Cover the casserole with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  7. Preheat oven to 375°F (190°C). Uncover the casserole and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the casserole cool for 10-15 minutes before serving.