Recipes Bakes & Desserts

Sheet Pancake

Turn breakfast on its head with this Sheet Pancake! Top with extra berries, whipped cream and Huletts Icing Sugar for the ultimate combination!

Conversions

easy

SERVES 6

PREP TIME 10mins

COOK TIME 15mins

Ingredients

  • 750 ml self-raising flour
  • 30 ml Huletts Castor Sugar
  • 30 ml Huletts Icing Sugar, plus extra for dusting
  • 120 ml butter, melted
  • 625 ml milk
  • 2 extra large eggs
  • 250 ml strawberries, hulled and chopped in half
  • 250 ml blueberries
  • Whipped cream

Method

  1. Preheat the oven to 200°C.
  2. Sift the dry ingredients together.
  3. Whisk the wet ingredients together.
  4. Mix the wet & dry ingredients and whisk until there are no lumps.
  5. Grease and line a deep baking tray with greaseproof paper.
  6. Pour the batter into the prepared tin and press in half of the strawberries & blueberries.
  7. Bake for 15 minutes until golden brown.
  8. Once cooked, allow it to cool for 5 minutes before slicing into squares.
  9. Dust with icing sugar
  10. Serve with whipped cream and the extra berries.

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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g