This traybake pancake is the perfect way to feed all your guests this Pancake Day, without the need to stand over the hob. A perfect fluffy pancake baked in the oven, laced with berries, mascarpone cream and a maple syrup caramel. And the best part? Absolutely zero flipping required.
Preheat the oven to 180°c, 160 fan, and gas mark 4, and line and grease a 27x20cm baking tray.
Separate the eggs, adding the yolks to the buttermilk, vanilla, and cinnamon. In a bowl, mix the dry ingredients, and add the buttermilk mixture, mixing until combined, avoiding over mixing. Whip the eggs whites with the caster sugar, until soft peaks (peaks that fall at the tip). Fold the whites into the rest of the batter, before gently spooning into the tray.
Add the berries, and a dusting of light brown sugar, and bake for 18-20 minutes.
Whilst cooking, mix maple syrup and cinnamon in a small saucepan, and bring to a gentle simmer, reducing by a third, until thick like caramel.
Whip the double cream with the icing sugar, until lightly whipped, about a minute by hand. Fold in the mascarpone and vanilla.
Slice the pancake, serve as a small stack with the whipped mascarpone, the cinnamon maple caramel, and some roasted hazelnuts.
