kiddi
Prep time: 10 min
Cook time: 25 min
Serves: 4
Difficulty: Easy
Ingredients
- 1 ⅔ cups (250g) plain flour
- 2 ½ tsp baking powder
- ¼ cup (55g) caster sugar
- 1 ¼ cups (310ml) milk
- 2 eggs
- 60g butter, melted and cooled
- 1 x 125g punnet fresh raspberries
- 1 fresh mango, peeled and sliced thinly
- ¼ cup (10g) toasted coconut chips for garnish
- Coconut yoghurt and maple syrup, to serve
Method
- Preheat oven to 200°C/180°C (fan-forced) and grease and line a 35cm x 25cm (base measurement) baking dish with baking paper.
- Sift flour and baking powder into a mixing bowl and add sugar then make a well in the centre.
- Whisk the milk and eggs together and add to flour then mix well. Stir in all but 1 tbsp of the melted butter and pour into prepared tin.
- Arrange the raspberry and mango slices over the top and brush with reserved melted butter. Bake 25 minutes. Cool slightly.
- To serve, cut into 12 squares. Stack 3 per serve and top with coconut chips, yoghurt, and a drizzle of maple syrup.
TIPS:
- Use any fresh or frozen berries and mango. If using frozen, defrost before using.
- Make batter the night before. Cover and refrigerate. When ready to cook, add toppings and bake. It may increase cook time by 5 minutes.
- Refrigerate baked pancakes in a sealed container for 2-3 days. Warm before serving.
- Other topping suggestions – raspberry and white chocolate, ricotta and fig.
Thanks to Australian Eggs for this recipe.
