Serve this blueberry and orange traybake pancake at the end of a family dinner for a crowd-pleasing dessert. Swap the blueberries for raspberries, if you like
Prep:5 mins
Serves 6
1 tbsp melted unsalted butter, plus extra for the tin200g self-raising flour1 tsp baking powder1 egg250ml milk2 tbsp golden caster sugar1 large orange, zested and juiced150g blueberriesicing sugar, for dustingextra blueberries, blueberry compote or ice cream, to serve (optional)
STEP 1Heat oven to 180C/160C fan/gas 4. Brush a 25 x 20 x 2cm baking tray with butter. Tip the flour and baking powder into a bowl and mix in the egg, milk, butter and caster sugar. Stir in the orange zest and 50ml juice.STEP 2Scrape the mixture into the tin and level the surface. Dot the blueberries over the top and bake for 20 mins or until the middle of the pancake feels cooked through when pressed lightly. Dust with icing sugar and serve with more blueberries, blueberry compote or ice cream, if you like.
