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Baking sheet pancakes (V)


A great twist on the traditional pancake, where everyone can choose their favourite topping in one dish! 



  • 75g Co-op unsalted butter, melted and cooled, plus extra for greasing
  • 450ml Co-op semi-skimmed milk
  • 2 tsp lemon juice
  • 250g Co-op plain flour
  • 40g icing sugar
  • 75g cornflour
  • 1 tbsp baking powder
  • 2 large Co-op British free range eggs, beaten
  • 1 tsp vanilla extract

For the toppings

  • 1 Co-op Fairtrade banana, sliced
  • 1 tbsp crunchy peanut butter
  • 1 Co-op British apple, cored and finely sliced
  • ¼ tsp cinnamon
  • 2 tsp caster sugar
  • 50g blueberries
  • Zest of ½ lemon
  • 30g milk chocolate chips


  1. Preheat the oven to 200°C/180° fan/Gas 6
  2. Grease and line a 25cm x 33cm x 1.5cm baking tray
  3. Mix the milk with the lemon juice, then set aside until slightly curdled
  4. Sift the flour, icing sugar, cornflour, baking powder and a pinch of salt into a large mixing bowl and make a well in the centre
  5. Pour in the milk mixture, egg, butter and vanilla, then whisk until smooth
  6. Pour into the tin, lay the banana over a quarter and dot with the peanut butter
  7. Toss the apple with the cinnamon and 1 tsp of the caster sugar, then lay over another quarter
  8. Toss the blueberries with the rest of the sugar and the lemon zest, scatter over the third quarter, and sprinkle the final quarter with the chocolate chips
  9. Bake for 12-15 mins, until the pancake is golden and springs back to the touch.