Pancake traybake recipe
 Pancakes for a crowd? We’ve got you covered with this hands-free traybake that doesn’t leave you flipping pancakes all morning long! Read the recipe tips for lots of ideas for different toppings. For this recipe, you will need an ovenproof dish or deep baking tray that is approximately 27x20cm/10¾x8in. 300g/10½oz self-raising flour ½ tsp baking powder 2 large free-range eggs 2 tsp vanilla bean paste or vanilla extract2 tsp ground cinnamon 350ml/12fl oz buttermilk 3 tbsp caster sugar1 apple, cored and then half cut into 1cm/½in cubes and half thinly sliced ½ tbsp butter, for greasing 50g/1¾oz hazelnuts, roughly chopped 1 tbsp demerara sugar 1 tbsp icing sugar, to decoratecrème fraîche, to serve maple syrup, to serve 300g/10½oz self-raising flour ½ tsp baking powder 2 large free-range eggs 2 tsp vanilla bean paste or vanilla extract 2 tsp ground cinnamon 350ml/12fl oz buttermilk 3 tbsp caster sugar 1 apple, cored and then half cut into 1cm/½in cubes and half thinly sliced ½ tbsp butter, for greasing 50g/1¾oz hazelnuts, roughly chopped 1 tbsp demerara sugar 1 tbsp icing sugar, to decorate crème fraîche, to serve maple syrup, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of an ovenproof dish or deep baking tray (approximately 27x20cm/10¾x8in).Sieve the flour and baking powder into a large bowl. Separate the eggs, placing the whites in a large bowl and the yolks in a jug. Add the vanilla, cinnamon and buttermilk to the jug and briefly whisk to combine.Add the egg yolk mixture to the flour mixture and whisk to form a thick, lump-free batter – do not over-mix. Sprinkle the caster sugar into the egg whites and whisk to soft peaks. Add a couple of spoonfuls of the whisked whites to the thick batter and gently stir through to combine. Add the remaining whisked whites to the batter mixture and use a metal spoon to gently fold in, trying to retain as much air as possible. Fold the apple cubes through the batter until just combined. Carefully spoon the pancake mixture into the prepared baking dish or tray. Lay the apple slices on top of the batter and sprinkle over half of the hazelnuts, followed by the demerara sugar. Bake for 18–20 minutes until the pancake has risen and the top is golden. Remove the pancake from the oven and sprinkle with the icing sugar to decorate. Cut into squares and serve with crème fraîche, maple syrup and the remaining hazelnuts. Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of an ovenproof dish or deep baking tray (approximately 27x20cm/10¾x8in). Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of an ovenproof dish or deep baking tray (approximately 27x20cm/10¾x8in). Sieve the flour and baking powder into a large bowl. Sieve the flour and baking powder into a large bowl. Separate the eggs, placing the whites in a large bowl and the yolks in a jug. Add the vanilla, cinnamon and buttermilk to the jug and briefly whisk to combine. Separate the eggs, placing the whites in a large bowl and the yolks in a jug. Add the vanilla, cinnamon and buttermilk to the jug and briefly whisk to combine. Add the egg yolk mixture to the flour mixture and whisk to form a thick, lump-free batter – do not over-mix. Add the egg yolk mixture to the flour mixture and whisk to form a thick, lump-free batter – do not over-mix. Sprinkle the caster sugar into the egg whites and whisk to soft peaks. Add a couple of spoonfuls of the whisked whites to the thick batter and gently stir through to combine. Sprinkle the caster sugar into the egg whites and whisk to soft peaks. Add a couple of spoonfuls of the whisked whites to the thick batter and gently stir through to combine. Add the remaining whisked whites to the batter mixture and use a metal spoon to gently fold in, trying to retain as much air as possible. Fold the apple cubes through the batter until just combined. Add the remaining whisked whites to the batter mixture and use a metal spoon to gently fold in, trying to retain as much air as possible. Fold the apple cubes through the batter until just combined. Carefully spoon the pancake mixture into the prepared baking dish or tray. Lay the apple slices on top of the batter and sprinkle over half of the hazelnuts, followed by the demerara sugar. Carefully spoon the pancake mixture into the prepared baking dish or tray. Lay the apple slices on top of the batter and sprinkle over half of the hazelnuts, followed by the demerara sugar. Bake for 18–20 minutes until the pancake has risen and the top is golden. Bake for 18–20 minutes until the pancake has risen and the top is golden. Remove the pancake from the oven and sprinkle with the icing sugar to decorate. Cut into squares and serve with crème fraîche, maple syrup and the remaining hazelnuts. Remove the pancake from the oven and sprinkle with the icing sugar to decorate. Cut into squares and serve with crème fraîche, maple syrup and the remaining hazelnuts. Recipe tips Do not over-mix when combining the flour and egg yolk mixture – too much mixing encourages the gluten in the flour and makes for a tough pancake texture once baked. This pancake recipe can easily be adapted to suit every taste – try adding raspberry, white chocolate and almonds instead, or cherry and dark chocolate. Try and avoid using frozen fruit as they release too much water into the batter and affect cooking times and pancake consistency. If you are not a fan of crème fraîche, switch it up for yoghurt, whipped or clotted cream or even ice cream and serve as a delightful dessert instead!