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Baking sheet pancake

Baking sheet pancake


You don’t need to toss this twist on a pancake!

  • Feeds 8 Feeds 8
  • Ready in 35 minutes

Each serving contains

  • Energy
    1464kj 349kcal
  • Fat
    Med 20%
  • Saturates
    High 35%
  • Sugar
    Med 18%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 47g

Bring Co-op to your front door

Big Bag Option


  • 75g Co-op unsalted butter, melted and cooled, plus extra for greasing
  • 450ml Co-op semi-skimmed milk
  • 2 tsp lemon juice
  • 250g Co-op plain flour
  • 40g icing sugar
  • 75g cornflour
  • 1 tbsp baking powder
  • 2 large Co-op British free range eggs, beaten
  • 1 tsp vanilla extract
  • For the toppings
  • 1 Co-op Fairtrade banana, sliced
  • 1 tbsp crunchy peanut butter
  • 1 Co-op British apple, cored and finely sliced
  • ¼ tsp cinnamon
  • 2 tsp caster sugar
  • 50g blueberries
  • Zest of ½ lemom
  • 30g milk chocolate chips


  1. Preheat the oven to 200°C/180° fan/Gas 6
  2. Grease and line a 25cm x 33cm x 1.5cm baking tray
  3. Mix the milk with the lemon juice, then set aside until slightly curdled
  4. Sift the flour, icing sugar, cornflour, baking powder and a pinch of salt into a large mixing bowl and make a well in the centre
  5. Pour in the milk mixture, egg, butter and vanilla, then whisk until smooth
  6. Pour into the tin, lay the banana over a quarter and dot with the peanut butter
  7. Toss the apple with the cinnamon and 1 tsp of the caster sugar, then lay over another quarter
  8. Toss the blueberries with the rest of the sugar and the lemon zest, scatter over the third quarter, and sprinkle the final quarter with the chocolate chips
  9. Bake for 12-15 mins, until the pancake is golden and springs back to the touch

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