Skinnymixer’s Berry Pancake Traybake with Sweet Lemon Sauce is the perfect breakfast to prepare for a crowd with minimal effort.
No-one wants to stand there flipping pancakes – the traybake pancakes mean you can relax while everything cooks & still enjoy something a little bit special for breakfast!
If you prepare everything the day before – it really does mean breakfast is easily served.
This Pancake Traybake can be prepared with a variety of your favourite toppings – including choc chips and fresh berries.
Make sure you use fresh lemons for the Sweet Lemon Sauce … the bottle juice just isn’t the same!
Berry Pancake Traybake with Sweet Lemon Sauce
Optional toppings to serve or for a pancake board:
skinnymixer's Berry Pancake Traybake with Sweet Lemon Sauce
Print Pin RateServings: 9
Calories: 321kcal
Equipment
- baking tray 33cm x 45 cm x 3cm
Ingredients
Batter
- 500 g milk or buttermilk - dairy-free if required
- 40 g vinegar - omit if using buttermilk or dairy-free milk
- 290 g plain flour - gluten-free if required
- 100-130 g sugar of choice
- 60 g melted butter - or light tasting oil
- 1 egg
- 2 tsp vanilla bean paste or extract
- 1 tbsp baking powder
Toppings
- 150 g fresh strawberries - sliced
- 80 g fresh blueberries - sliced
- 80 g fresh raspberries - sliced
- 80 g fresh blackberries - sliced
- or 300 g frozen mixed berries - (it will take longer to cook)
Sweet Lemon Sauce
- 100 g fresh lemon juice
- 100 g water
- 100 g sugar of choice
- 1 tsp lemon zest - finely grated
- 1 Tbsp cornflour mixed with 1 Tbsp water
Instructions
- Add milk and vinegar to mixer bowl if using, and allow to sit for 5 min while you preheat oven to 200℃ or 392℉ fan-forced and lightly grease and line baking tray with baking paper.
- Add remaining batter ingredients to mixer bowl. Blend for 10 sec/speed 5/MC on. Scrape bowl down and repeat for 5 sec/speed 3/MC on.
- Pour batter into prepared baking tray and tap on bench 6 times to remove air bubbles.
- Arrange berries or toppings as desired (Tip: if using fresh fruit, slice it thin so it doesn't sink! ).
- Pop in the oven and bake for 12-15 min until golden brown and a skewer comes out clean. If using a smaller baking tray or frozen berries, it may take longer to bake.
- In a clean mixer bowl add lemon juice, water, sugar and lemon zest. Cook for 5 min/100℃/speed 2/MC on.
- Add cornflour mixture to mixer bowl and cook for 2 min/100℃/speed 2/MC on.
- Allow pancake to cool on bench for 5 min before cutting up and serving with fresh cream and drizzled with the Sweet Lemon Sauce.
Notes
Egg Free: Replace with 1/4 cup yoghurt.
Alternative toppings:
chocolate chips
sliced bananas
drizzled peanut butter, miso caramel, jam etc
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Calories: 321kcal | Carbohydrates: 56g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 214mg | Potassium: 201mg | Fiber: 3g | Sugar: 28g | Vitamin A: 313IU | Vitamin C: 19mg | Calcium: 167mg | Iron: 2mg
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