Caramel Apple Sheet Pancake
Pancakes are not just for Pancake Day. This sheet pancake also makes for a delicious breakfast or a Sunday brunch enjoyed with friends. There’s no fighting over who gets the bigger pancake or who ended up with one that always looks a bit funky round the edges, simply pour the mix into a sheet pan and pop in the oven until golden brown. Top with our Carnation Caramel Drizzle and serve for a fuss-free, fight-free breakfast.
Plain flour
Ground flax seed
Baking powder
Cinnamon
4 medium eggs
Semi skimmed milk
Vanilla extract
Maple syrup
Butter, melted
4 apples, 2 grated and 2 thinly sliced
2 tbsp sugar mixed with ¼ tsp cinnamon
To top:
Low-fat Greek yoghurt
Carnation Caramel Drizzle
You will also need:
13 x 18 sheet pan lined with baking parchment
Step 1 of 5
Preheat the oven to 200°C electric / 280c fan.
Step 2 of 5
Add the flour, ground flax seed, baking powder and cinnamon to a large bowl and mix until combined. In another bowl, whisk together the eggs, melted butter, maple syrup, vanilla and milk until combined, then stir through the grated apple.
Step 3 of 5
Add the wet ingredients to the dry ingredients and mix gently until everything has just come together. Pour the mix into the sheet tray and use a spatula to spread evenly.
Step 4 of 5
Arrange the thinly sliced apples on top of the batter, brush with melted butter and sprinkle over the cinnamon sugar. Bake for 20 minutes until the top is golden brown and the mix has fully set (nothing wobbles when you shake it!).
Step 5 of 5
Whilst the pancake is still warm, cut into slices and serve with a dollop of Greek yoghurt and 1 tbsp of Carnation Caramel Drizzle.
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