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Raspberry Skillet Pancake

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Easy Raspberry Skillet Pancake

Yield Serves 4
Prep: 20 minutesCook: 30 minutesTotal: 50 minutes

One thick, golden, cake-like pancake studded with fresh raspberries and PLENTY of maple syrup.

Ingredients

  • 105 grams (3/4 cup) plain flour
  • 2 tablespoons caster sugar
  • 1 teaspoon baking powder
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 120 ml (1/2 cup) milk
  • 30 grams (2 tablespoons) unsalted butter, melted
  • 55 grams (1/2 cup) fresh raspberries, plus extra for decorating
  • Serve with maple syrup, optional

Instructions

  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Prepare your 8-inch skillet by rubbing the sides and bottom with a little butter.
  2. In a large mixing bowl, add your flour, sugar, and baking powder and whisk together. In a separate bowl,  whisk together the egg, vanilla, milk and melted butter. Add the wet mixture to your dry mixture and gently fold together until combined. Gently stir through your fresh raspberries.
  3. Pour your pancake batter into your skillet. Add a few extra berries on top. Place in the oven for approximately 25-30 minutes or until golden brown around the edges. Serve with extra raspberries and plenty of maple syrup.

Nutrition Information

Serving Size: 1 slice Calories: 206
Nutrition information is a guide only.
Author: Jessica HolmesCategory: BreakfastCuisine: American
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