Baked Pancakes

Celebrating Pancakes with no flippin frying!

An easy make ahead batter, bake in the oven!

Crispy edges, dense custard like centre which is so versatile. Ideal anytime for a delicious breakfast, brunch and dessert. Simply add fruit, maple syrup, Greek yogurt, banana and chocolate sauce-you choose!

You will need

Makes 4 to 6 servings

1 cup/130 grams plain flour

1 cup/240 mls milk, at room temperature

5 large eggs, at room temperature

2 tablespoons granulated sugar

1 teaspoon vanilla extract

½ teaspoon salt

4 tablespoons/50g unsalted butter

To serve: Icing sugar, maple syrup and berries, Greek yogurt, whipped cream, bananas, chocolate sauce for serving

Step 1

Heat the oven to 220 c fan and place a 9-by-13-inch metal pan in the oven.

Step 2

Prepare the pancake batter: To a blender/ or @nutribulletuk, add the flour, milk, eggs, sugar, vanilla and salt, and blend on high speed for 10 to 15 seconds, until smooth, pausing to scrape down the side with a spatula if necessary.

Step 3

Add the butter to the heated pan in the oven and cook until melted and sizzling, 1 to 2 minutes.

Step 4

Carefully tilt the pan so the butter is evenly distributed, then pour the batter into the centre of the pan.

Step 5

Bake for 16 to 20 minutes, watching carefully at 15 mins if your oven runs hot, until the edges are puffed and browned and the centre is just starting to take on colour.

Cut into squares and serve hot with powdered sugar, fruit compote, fresh berries. (The pancake will deflate as it sits.)

Delicious!