A heavenly combination of Oreo and raspberry come together is this pancake traybake. Ready in just 35 minutes, this sweet treat the whole family will love.
- 2 cups plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/3 cup caster sugar
- 1 1/2 cups buttermilk
- 1 egg
- 2 teaspoons vanilla extract
- 100g dark chocolate, roughly chopped
- 50g butter, melted
- 137g packet Oreos, roughly chopped
- 125g raspberries
- Vanilla ice-cream, to serve
- Chocolate sauce, to serve
Preheat oven to 200C/180C fan-forced. Grease a 3cm-deep, 24.5cm x 37.5cm (base) baking tray and line with baking paper, extending paper 2cm above edges of tray on 2 long sides.
Sift flour and bicarbonate of soda into a large bowl. Add sugar and a pinch of salt. Stir to combine. Make a well in the centre. Whisk buttermilk, egg and vanilla in a large jug. Add buttermilk mixture to well. Whisk until just combined. Fold in chocolate.
Brush baking paper in prepared tray with half the melted butter. Spread batter into prepared tray. Smooth top. Dab all over with remaining butter. Top with half the cookies and half the raspberries, gently pressing into batter. Bake for 10 minutes or until a skewer inserted into the centre comes out clean.
Preheat grill on high. Grill pancake for 1 to 2 minutes or until golden. Remove from grill. Cool for 2 minutes.
Top with scoops of ice-cream and remaining raspberries and cookies. Drizzle with chocolate sauce. Serve.
RECIPE BY: Author: Claire Brookman Image credit: Nigel Lough Publication: Super Food Ideas and Taste