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Tray Bake Pancake with Raspberry and Mango

A warm, family-style pancake bake featuring sweet mango and tart raspberries, perfect for sharing on relaxed mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American, Southern
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 250 grams Plain Flour Substitute with gluten-free flour for a gluten-free version.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
  • 100 grams Caster Sugar Can be replaced with granulated sugar.
Wet Ingredients
  • 400 ml Milk Use almond milk or any preferred non-dairy milk as a substitute.
  • 2 large Eggs Flax eggs can be used for a vegan alternative.
  • 50 grams Butter Coconut oil can be used for a dairy-free version.
Fruit and Toppings
  • 200 grams Raspberries Fresh or frozen can be used.
  • 1 large Mango Consider substitutes with peaches or blueberries.
  • 30 grams Coconut Chips Optional for a simpler finish.

Method
 

Preparation
  1. Preheat the oven to 200°C (400°F). Grease a rectangular baking tray (about 9x13 inches / 23x33 cm) and line it with parchment paper.
  2. In a big mixing bowl, sift together the plain flour and baking powder. Stir in the caster sugar.
  3. In a separate bowl, whisk the milk and eggs until blended. Melt the butter, let it cool slightly, then whisk it into the milk-and-egg mixture.
  4. Pour the wet mixture into the dry ingredients and stir just until combined; a few small lumps are fine.
  5. If using frozen raspberries, toss them lightly in a tablespoon of flour to help keep them from sinking.
  6. Fold most of the raspberries gently into the batter, reserving a handful for topping. Dice the mango into bite-sized pieces and gently stir half into the batter.
  7. Pour the batter into the prepared tray and smooth the top. Scatter the remaining raspberries and mango pieces on top.
  8. Sprinkle coconut chips across the top if using.
  9. Bake for 20-25 minutes until puffed, golden, and set in the center.
Serving
  1. Serve warm, cut into generous squares. Top with whipped cream, honey, maple syrup, or yogurt.
Storage
  1. Keep leftovers in an airtight container in the refrigerator for up to 3 days.
  2. Reheat gently in a low oven (150°C / 300°F) for 8-10 minutes or microwave individual slices for 20-30 seconds until warm.

Notes

For extra richness, brush the top with melted butter as it comes out of the oven. Don't overmix the batter to keep a tender texture.