Tray Bake Pancake with Raspberry and Mango
Tray Bake Pancake with Raspberry and Mango
- Preparation time 35 mins
- Serves 4 people
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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 raspberry 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.
Notes
- 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.
Nutritional Information
- Serving size 295g
- Energy 2330kJ 557kcal
- Protein 13.6g
- Total fat 19.9g
- Saturated fat 12g
- Carbs (total) 77.1g
- Carbs (sugar) 31.5g
- Sodium 385mg
- Fibre 4.5g
All nutrition values are per serve.