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.
Ingreadient:
- 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
Direction:
- 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
