Berry But­ter­milk Tray Bake Pan­cake

Super Food Ideas - - RECIPE INDEX -

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.

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