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Blueberry and Orange Traybake Pancake

This delightful blueberry and orange traybake pancake is a perfect dessert to serve a crowd, combining the cozy familiarity of pancakes with the elegance needed for a dinner party.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the pancake batter
  • 1 tbsp melted unsalted butter plus extra for greasing
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 1 large egg
  • 250 ml milk
  • 2 tbsp golden caster sugar
  • 1 large orange, zested and juiced
  • 150 g fresh blueberries
  • Icing sugar, for dusting
For serving (optional)
  • Extra fresh blueberries
  • Blueberry compote
  • Vanilla ice cream

Method
 

Preparation
  1. Heat your oven to 180C/160C fan/gas 4 and grease a 25 x 20 x 2cm baking tray with melted butter.
Making the batter
  1. In a mixing bowl, combine the self-raising flour and baking powder, then create a well in the center.
  2. Crack in the egg, and pour in the milk, melted butter, and golden caster sugar.
  3. Stir in the orange zest and 50ml of fresh orange juice.
Assembly
  1. Scrape the batter into the prepared tin and level the surface.
  2. Dot the blueberries evenly over the top, pressing them slightly into the batter.
Baking
  1. Bake in the preheated oven for about 20 minutes until the middle feels set and the top is golden.
Serving
  1. Let it cool for a few minutes in the tin and dust with icing sugar before cutting into squares.

Notes

For berry swaps, consider using raspberries, blackberries, or a mix of berries, and for citrus variations, lemon or lime can be used. The traybake keeps well for up to 2 days at room temperature or up to 4 days in the refrigerator.