This giant oven-baked pancake is fantastic
What could be better than pancakes for breakfast? A giant, fruity pancake that you bake in the oven, that’s what. No flipping required.
Ingredients:
- 113 g butter, cubed
- 2 cups Woolworths Ayrshire full cream milk
- 4 large free range eggs
- 1 t vanilla extract
- 170 g flour
- 1 ½ t baking powder
- 1 lemon, zested
- 3 T icing sugar
- 3 T sugar
- 180 g blueberries
- Lemon juice, a squeeze
Method:
- Preheat the oven to 200°C. Place the butter in the base of an ovenproof dish, then into the oven until bubbling.
- Blend the milk, eggs, vanilla, flour and baking powder until smooth. Pour the batter into the hot butter and bake at 180°C for 25 minutes, or until puffed and golden.
- To make the blueberries, heat the sugar in a non-stick pan, add the blueberries and lemon juice and caramelise for 5 minutes over a medium heat.
- To serve, sprinkle the lemon zest and icing sugar over the pancake and spoon over the blueberries.
(Serves 8)
Feeling inspired?