Baked berry German pancake

Organisation: The Australian Women’s Weekly Food

Cooking time: 25min

Serves: 4

Type of recipe: Breakfast

Recipe

Start your day on a delicious note with this Baked Berry Pancake — a fluffy, oven-baked twist on a breakfast classic. Made with eggs, wholemeal flour, chia seeds, and cinnamon, this pancake is naturally sweetened with maple syrup and bursting with juicy mixed berries.

Ingredients

6 eggs
1 cup (250ml) milk
1 teaspoon ground cinnamon
½ cup (80g) wholemeal plain (all-purpose) flour
1 tablespoon black chia seeds
¼ cup (60ml) maple syrup
125g (4oz) frozen mixed berries, thawed, patted dry
olive oil spray
125g (4oz) strawberries, halved or quartered if large
½ cup (125ml) unsweetened vanilla-bean Greek yoghurt

Method

Preheat oven to 220°C/425°F.
Blend eggs, milk, cinnamon, flour, chia seeds and 1 tablespoon of the maple syrup until smooth. Fold through thawed berries.
Lightly spray a large 25cm (10in) ovenproof frying pan with oil. Pour batter into pan; bake, in oven, for 20 minutes or until puffed and golden.
Top pancake with strawberries and yoghurt; serve hot, drizzled with remaining maple syrup.

TIPS

For individual serves, divide the batter evenly among four 1-cup (250ml) ovenproof dishes, then bake for 10 minutes or until puffed and golden. This recipe needs to be eaten hot for best results.
Do-ahead: The pancake batter, without the chia seeds and berries, can be made the night before and refrigerated; stir in chia seeds and berries just before cooking.
Fresh berries will also work. Depending on the season, they may be cheaper so make sure to compare prices when shopping.