Blueberry & orange traybake pancake cut into slices

Blueberry & orange traybake pancake

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(1 ratings)

Prep: 5 mins Cook: 30 mins

Easy

Serves 6

Serve this blueberry and orange traybake pancake at the end of a family dinner for a crowd-pleasing dessert. Swap the blueberries for raspberries, if you like

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal230
  • fat6g
  • saturates3g
  • carbs38g
  • sugars12g
  • fibre2g
  • protein6g
  • salt0.6g
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Ingredients

  • 1 tbsp melted unsalted butter, plus extra for the tin
  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tbsp golden caster sugar
  • 1 large orange, zested and juiced
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 150g blueberries
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • icing sugar, for dusting
  • extra blueberries, blueberry compote or ice cream, to serve (optional)

Method

  1. Heat oven to 180C/160C fan/gas 4. Brush a 25 x 20 x 2cm baking tray with butter. Tip the flour and baking powder into a bowl and mix in the egg, milk, butter and caster sugar. Stir in the orange zest and 50ml juice.

  2. Scrape the mixture into the tin and level the surface. Dot the blueberries over the top and bake for 20 mins or until the middle of the pancake feels cooked through when pressed lightly. Dust with icing sugar and serve with more blueberries, blueberry compote or ice cream, if you like.

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