Sheet Pan Pancakes

Canteen = Everyday

These pancakes are baked in a tray so the whole family eats together! No fuss and super quick – just bake, cut and serve. They can be flavoured with your favourite ingredients and are perfect for the freezer and lunchbox.

Ingredients (makes 12-18 squares)

3 cups Self Raising Flour (preferably wholemeal)
3 eggs
2 cups reduced fat milk (add more or less until batter is a thick consistency)
2 tablespoons sugar
Sweet – add sliced bananas, blueberries, strawberries or your favourite fruit.
Savoury – add 1 cup of any grated vegetables such as carrot, zucchini, pumpkin

Method

Sift flour and add sugar.
Drop unbeaten eggs into the middle of the bowl and stir.
Slowly add enough milk to make a thick batter. Beat well until smooth.
If making savoury pancakes, add in the grated vegetables now.
Pour the batter into a lined rectangle baking tray.
If making a sweet pancake, sprinkle fruit over the top.
Bake in a moderate oven (180 degrees) for 15 minutes or until cooked in the centre.
Remove from oven, lift out of the tray and cut with a pizza cutter.

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