Berry Pancake Bake
Instead of standing at the stove cooking pancakes for breakfast, whip together this easy pancake bake.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Calories: 296kcal
- 2 cups self-rising flour self-raising flour
- 1/3 cup sugar
- pinch of salt
- 1 1/2 cups buttermilk
- 1 tablespoon finely grated lemon zest optional
- 2 tablespoons melted butter, plus 2 tablespoons extra
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups mixed fresh berries strawberries sliced
- maple syrup, butter & extra berries to serve, optional
Preheat oven to 400°F (200°C). Grease a 9 x 13-inch (23cm x 33cm) baking pan & line base & sides with parchment paper.
Whisk flour, sugar & salt together in a medium bowl.
Add the buttermilk, zest, 2 tablespoons of butter, egg & vanilla; whisk until just combined.
Brush the parchment paper with a little butter. Scrape the batter into the pan. Scatter with the berries, leaving about 1/2 cup of the fruit for serving. Bake for about 20 minutes or until set. Then broil for 2 minutes, 6 inches (15cm) away from the heat source, until golden. Let stand for 5 minutes before brushing with remaining 2 tablespoons of melted butter.
Cut into 6 pieces. Serve with maple syrup, butter pats & extra berries. Serves 3 to 6.
Calories: 296kcal | Carbohydrates: 49g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 105mg | Potassium: 156mg | Fiber: 2g | Sugar: 18g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg