Pancakes are a Saturday morning tradition in our house, and for those days when I can’t be bothered standing in front of the stove flipping pancakes, I whip up a batch of super easy pancake squares. These are simply a modified pancake batter cooked in the oven (all at once in a tin). To eat you just remove them from the pan, slice and serve… Easy!
Because we have a plentiful supply of raspberries at present we are really enjoying raspberries in our pancake squares. But the pancakes don’t have to have fruit – they are perfectly delicious without – and you don’t have to be limited to raspberries, through the winter we enjoy frozen blueberry or grated apple, or feijoa pancakes… all equally YUM YUM YUM! What could be easier, or more delicious?
Easy Oaty Pancake Squares
Heat oven to 180 C. In a medium bowl mix together well:
- 1 cup rolled oats
- 1 cup milk
- 2 eggs
- 3 Tablespoons sugar
- 1 cup self raising flour
- 50g melted butter
Stir through approx 1 cup of fresh or frozen fruit (eg raspberries, blueberries, grated apple) – if using.
Pour into a lined baking dish and bake for 20 – 25 minutes until lightly golden. Test with a toothpick to ensure it’s cooked through.
Remove, slice into squares and enjoy topped with a little maple syrup and fresh fruit 🙂