Tray Bake Pancake with Raspberry and Mango

Tray bake pancake with mango, raspberries and coconut
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Credit: Whisk Media Group
Recipe by: Australian Eggs
www.australianeggs.org.au
Average: 4.3 (17 votes)
107 Collected
Difficulty
Easy
Category
Cuisine
Prep:  10 minutes
Cook:  25 minutes
Serves:  4
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.

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Tray Bake Pancake with Raspberry and Mango
Ingredients:
Method:
  1. Preheat oven to 200°C/180°C (fan-forced) and grease and line a 35cm x 25cm (base measurement) baking dish with baking paper
  2. Sift flour and baking powder into a mixing bowl and add sugar. Make a well in the centre
  3. 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
  4. Arrange raspberries and mango slices over the top and brush with reserved melted butter. Bake 25 minutes. Cool slightly
  5. 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.

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