From classic crêpes to an effortless traybake, we’ve got the recipes, you choose the toppings
This combination of pancakes within a traybake makes for the perfect recipe – delicious, without the time and effort pancakes can take.
Serves: 20
Time: 25 minutes
Method:
240g plain flour
75g Tate & Lyle Caster Sugar
½ tsp bicarbonate of soda
132g buttermilk
1 egg
2 tsp vanilla extract
50g butter, melted
125g raspberries
250g strawberries, hulled, sliced
125g blueberries
Tate & Lyle Icing Sugar mixture, to serve
Whipped cream, to serve
Lyle’s Golden Syrup, to serve
Method:
1. Preheat the oven to 200C/180C fan-forced. Grease and line a baking tray with baking paper.
2. Whisk flour, sugar, bicarbonate of soda and a pinch of salt together in a large bowl.
3. Make a well in the centre. Whisk buttermilk, egg and vanilla in a large jug. Add buttermilk mixture to well. Whisk until just combined.
4. Brush baking paper in a 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.
5. Bake for 10 minutes or until a skewer inserted into the centre comes out clean.
6. Preheat the grill on high and grill the traybake for 1 to 2 minutes or until golden. Cool for 1 minute.
7. Dust pancake with icing sugar and dollop with cream. Top with remaining berries and drizzle with golden syrup.
