There is nothing better than pancakes for brunch! This recipe allows you to pop these into the oven and get on with preparing something else. Light and fluffy and rectangular, these pancakes make for a fun change.
These recipes and other stylish, delicious, and stress-free, brunch recipes can be found in Last Minute Brunch Party by Amelia Wasiliev.
Ingredients
1 stick (115g) butter, melted, plus
extra for greasing
2 cups (280g) all-purpose flour
2 teaspoons baking powder
3 eggs
2 cups (500ml) milk
FOR SERVING :
1½ cups (150g) fresh berries
½ cup (90g) mascarpone
Maple syrup
Method
Preheat the oven to 350°F (180°C). Grease a quarter sheet pan or baking pan, 9 by 13 inch (23 by 33cm), with butter and line with baking parchment.
Whisk all the ingredients together in a large bowl until smooth and there are no lumps.
Pour the batter into the prepared pan and bake in the oven for 16 to 18 minutes until golden all over. Let cool for 2 to 3 minutes before cutting into 3 by 4-inch (7.5 by 10cm) rectangles. Serve with your choice of toppings.
Tips
This recipe can easily be doubled or tripled if you have more people.
If your oven is large enough, then make a half sheet pan size.
Once the pancake is cut into squares it freezes well. Wrap each serve in plastic wrap and freeze.
Defrost and warm slightly to serve.
TOPPINGS
• You can have a good variety of fruits or sides to go with your pancakes
• Add Maple Glazed Bacon or maple syrup
