Raspberry and Orange Sheet Pan Pancake

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The trouble when making pancakes for more than one is that you get hungry eyes watching and waiting whilst you hastily cook the next batch or you have to keep them warm. This pancake recipe eliminates this by cooking the whole batch as one making it a win win!

If you don’t like the taste of orange, simply omit the orange juice and zest, and increase the milk to 300 ml. You can also add 1 tsp. vanilla extract for extra flavour if wished.

RASPBERRY AND ORANGE SHEET PAN PANCAKE

Joanne Iceton
Print Recipe Pin Recipe
Course Appetizer, Breakfast, Dessert, Snack

Ingredients
  

Sheet Pan Pancake

  • 200 g self raising flour
  • 1 tsp. baking powder
  • 1 egg
  • 250 ml milk
  • 2 tbsp. honey/maple syrup you can also use golden syrup
  • Zest and juice of 1 orange
  • 150 g raspberries

To Serve (optional)

  • Additional raspberries
  • Greek yogurt
  • Icing sugar to dust

Instructions
 

  • Oven 180c.
  • Mix the flour and baking powder in a bowl then add the egg, milk, honey/syrup, orange juice and zest. Whisk well until there are no more lumps.
  • Pop your baking tray in the oven with a knob of butter. I used a 20cm silicone tray (place on a baking tray for stability) which made a cake like pancake. Using a larger tray will make a thinner one. Just make sure the tray is at least 2cm depth with no ridges.
  • Remove the baking tray from the oven and swirl or brush the melted butter about so it covers all of the base.
  • Pour in the thick batter then scatter the raspberries over the top ensuring they are spread out evenly.
  • Bake in the oven for 20 -25 mins or until the pancake is slightly golden and set. The time will depend upon how deep your pancake is.
  • Leave to cool a little before cutting and serving with additional raspberries and Greek yogurt (or cream) if wished.

Notes

To freeze, cool completely, cut into squares, and like our fluffy pancakes, pop in a sealed container or bag separated by greaseproof/baking paper.
To heat, spread on a single layer on a baking tray, cover with foil and heat for 10 - 15 mins at 180c or heat in a microwave for 25 seconds per square or 1 minute for 4.

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Nutritional Benefits:

Raspberries are a good source of vitamin C (essential for the growth and repair of  tissues as well as helping maintain a good immune system) and  also soluble fibre. Berries are best eaten raw as some of the nutrient content is destroyed when cooked but many are still retained. All the more reason to eat a few whilst cooking!

Milk contains fat soluble vitamin A and vitamin D as well as calcium; all important for good bone and tooth health and offer vitamin B12 and are a source of protein. Dairy foods DO contain saturated fats but these have been found to have a neutral effect on the cardiovascular system (not like previously thought). In fact, there is much evidence that the saturated fats in dairy foods may reduce the risk of heart disease and type 2 diabetes.