Berry Buttermilk Tray Bake Pancake
SERVES 8 PREP 20 MINUTES COOK 15 MINUTES
2 cups plain flour ¹⁄³ cup caster sugar ½ teaspoon bicarbonate of soda 1½ cups buttermilk 1 egg 2 teaspoons vanilla extract 50g butter, melted 125g raspberries 250g strawberries, hulled, sliced 125g blueberries Icing sugar mixture, whipped cream and golden syrup, to serve
1 Preheat oven to 200°C/180°C fan-forced. Grease and line a 3cm-deep, 24.5cm x 37.5cm (base) baking tray with baking paper, extending paper 2cm above edges of tray on 2 short sides. 2 Whisk flour, sugar, bicarbonate of soda and a pinch of salt together in a large bowl. Make a well in the centre. Whisk
buttermilk, egg and vanilla in a large jug. Add buttermilk mixture to well. Whisk until just combined. 3 Brush baking paper in prepared tray with half the melted butter. Spread batter into prepared tray. Smooth top. Top with half the berries, gently pressing into batter. Dab all over with remaining butter. Bake for 10 minutes or until a skewer inserted into the centre comes out clean. 4 Preheat grill on high. Grill pancake for 1 to 2 minutes or until golden. Cool 1 minute. 5 Dust pancake with icing sugar and dollop with cream. Top with remaining berries and drizzle with golden syrup. Serve. NUTRITION: (per serve) 1831kj; 21g fat; 13.2g sat fat; 7.7g protein; 53.7g carbs; 3.2g fibre; 84mg chol; 194mg sodium.