Sheet Pan Pancakes With Braun Multiquick Blender
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 medium eggs
- 200ml milk
- 1 tbsp honey
- 1 banana, sliced
- 150g mixed berries, chopped
Method
- Preheat the oven to 200c. Line a shallow baking tray with parchment paper and then either rub it or spray it with a little oil.
- Add the flour, baking powder, bicarbonate of soda, eggs, milk and honey to the food processor bowl. Add the lid and then insert the blender motor. Blitz until you get a smooth pancake batter.
- Pour the batter into the prepared tin and top with the sliced banana and chopped berries.
- Bake in the oven for 12-14 minutes until the pancake is firm to touch.
- Cut into large or small slices.
- The pancakes can be kept in a sealed container in the fridge for up to 3 days or alternatively they can be frozen and defrosted overnight in the fridge.