Enjoy pancakes with much less effort with this tray bake pancake. Simply pop the whole tray in the oven, slice and serve. It makes a fantastic brunch or dessert idea.
Ingredients
1 ⅔ cups (250g) plain flour
2 ½ tsp baking powder
¼ cup (55g) caster sugar
1 ¼ cups (310ml) milk
2 eggs
60g butter, melted and cooled
1 x 125g punnet fresh raspberries
1 fresh mango, peeled and sliced thinly
¼ cup (10g) toasted coconut chips for garnish
Coconut yoghurt and maple syrup, to serve
Method
Preheat oven to 200°C/180°C (fan-forced) and grease and line a 35cm x 25cm (base measurement) baking dish with baking paper
Sift flour and baking powder into a mixing bowl and add sugar. Make a well in the centre
Whisk milk and eggs together and add to flour; mix well. Stir in all but 1 tbsp of the melted butter. Pour into prepared tin
Arrange raspberries and mango slices over the top and brush with reserved melted butter. Bake 25 minutes. Cool slightly
To serve, cut into 12 squares. Stack 3 per serve and top with coconut chips, yoghurt, and a drizzle of maple syrup
Tips & Hints
Use any fresh or frozen berries and mango. If using frozen, defrost before using.
Make batter the night before. Cover and refrigerate. When ready to cook, add toppings and bake. It may increase cook time by 5 minutes.
Refrigerate baked pancakes in a sealed container for 2-3 days. Warm before serving.
Other topping suggestions - raspberry and white chocolate; ricotta and fig.
