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Baked Strawberry Pancake

Baked Strawberry Pancake

In the mood for a delightfully sweet dessert? Try our Baked Strawberry Pancake.

Baked Strawberry Pancake

Serves 6

2 cups self-raising flour

½ cup caster sugar

125g butter, melted, cooled

2 eggs, whisked

1 cup milk

1 tsp vanilla extract

500g strawberries, hulled

1 tbsp icing sugar, to serve

thick cream, to serve

1 Preheat oven to 200°C. Grease and line base of a 20cm x 3cm deep cake pan (or 20cm x 3cm deep fluted cake pan) with baking paper. Combine flour and sugar in a large bowl.

2 Whisk butter, eggs, milk and vanilla in a jug until combined. Make a well in the centre of the flour. Add butter mixture and stir until smooth and well combined. Roughly chop half the strawberries and fold through batter.

3 Spoon batter into prepared cake pan. Bake for 35 minutes or until golden and cooked through when tested in the centre with a bamboo skewer. Stand for 5 minutes. Invert or turn out onto a serving plate.

4 Halve remaining strawberries and place 3/4 on the top of pancake. Dust with icing sugar and serve with cream 
and remaining strawberries.

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