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RASPBERRY AND ORANGE SHEET PAN PANCAKE

Joanne Iceton
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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.