Traybake Berry Pancakes

Looking for a Pancake Day recipe you can rely on? Ditch the frying pan and give these traybake oven pancakes a try!

Done in 25 minutes

Serves 4

Dish by Ori Goldberg

Ingredients

Pancake Mix:

1/2 tbspbutter, for greasing

300g self-raising flour

1 tspbaking powder

2 large eggs, separated

2 tspvanilla extract

2 tsp ground cinnamon

350mlbuttermilk

3 tbsp milk

3 tbsp caster sugar

a few of eachstrawberries, raspberries and blueberries

Toppings:

50ml maple syrup

1 tspcinnamon

50mldouble cream

100g mascarpone

1 tspvanilla extract

1 tbsp icing sugar

2 tbsp hazel nuts, roasted and crushed

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.

Method

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.

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!