Making pancakes can be the highlight of a weekend morning, but flipping a batch of them can often be tedious and complicated.
That’s why this simple and hassle-free pancake traybake will come in handy for lazy days where making a pancake stack is not on the cards.
Simply make a pancake batter mix and top it with some delicious fruit and nuts before baking it until golden brown.
Additional toppings can be included, according to preference, with crème fraîche, maple syrup or even chocolate chips making great additions.
This recipe from BBC Food cooks in 10 to 30 minutes and serves six people.
Pancake traybake recipe
Ingredients
300g self-raising flour
Half tsp baking powder
Two large eggs
Two tsp vanilla bean paste or vanilla extract
Two tsp ground cinnamon
350ml buttermilk
Three tbsp caster sugar
One apple, cored and then half cut into 1cm cubes and half thinly sliced
Half tbsp butter, for greasing
50g hazelnuts, roughly chopped
One tbsp demerara sugar
One tbsp icing sugar, to decorate
Crème fraîche, to serve
Maple syrup, to serve
Method
Preheat the oven to 200C (180C for fan ovens) or gas mark six. Grease a suitable ovenproof dish or deep baking tray, roughly 27x20cm in size. Sift the flour and baking powder into a large mixing bowl.
Separate the eggs, placing the whites into a separate large bowl and the yolks into a jug. To the jug, add the vanilla extract.
Pour the egg yolk mixture into the bowl with the dry ingredients and whisk gently until you have a smooth, thick batter with no lumps – be careful not to overwork the mixture.
Sprinkle the caster sugar into the egg whites, then whisk them until soft peaks form. Take a couple of spoonfuls of the whipped egg whites and stir them into the batter to loosen it slightly.
Next, fold in the remaining egg whites using a metal spoon, being careful to preserve as much air in the mixture as possible. Once this is well combined, gently fold in the diced apples.
Carefully spoon the pancake batter into the prepared baking dish or tray. Arrange the apple slices over the top of the batter and sprinkle with half of the chopped hazelnuts, followed by the demerara sugar.
Bake for 18 to 20 minutes, or until the pancake has risen and the top is golden brown.
Once cooked, remove from the oven and dust with icing sugar. Cut into squares and serve with crème fraîche, maple syrup, and the remaining hazelnuts for garnish.
