Prep: 10 minutes
Cook: 25 minutes
Serves: 4
Difficulty: Cuisine: Saved: | 218 | Recipe by: Australian Eggs |
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Tray Bake Pancake with Raspberry and Mango
Ingredients:
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.
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