tray-bake-pancake-with-raspberry-and-mango

Enjoy pancakes without the effort by baking this tray pancake tray bake. Place the whole tray into the oven, cut it into slices, and serve. It’s a great brunch or dessert recipe.

Ingredients:

One ⅔ cup (250g) plain flour

2 ½ tsp baking powder

¼ cup (55g) caster sugar

1 ¼ cups (310ml) milk

Two eggs

60g butter, melted and cooled

1 x 125g punnet fresh raspberries

One fresh mango peeled and sliced thinly

¼ cup (10g) toasted coconut chips for garnish

Coconut yogurt and maple syrup to serve

Method:

1. Bake at 200degC/180degC (fan-forced) and grease and cover a 35cm x 25cm (base measurement) baking dish with baking parchment.
2. Mix baking powder and flour into mixing bowls, and add sugar. Create a well in the center.
3. Mix eggs and milk and add them to the flour; mix thoroughly. Add the remaining one tablespoon of butter that has been melted. Pour into the prepared tin.
4. Place mango and raspberries over the top. Brush with the reserved butter. Bake for 25 minutes. Cool, just a little
5. To serve, cut into 12 squares. Layer 3 pieces per serving, and then top the dish with coconut chips, yogurt, and drizzles of maple syrup