Peach pancakes

Our favourite tray baked pancakes

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Step 1

Preheat the oven to 180°C fan (200°C/400°F/Gas 6).

Step 2

Open the can of peaches slightly, then pour most of the juice away to discard or drink separately, leaving a little bit of juice in the can. Add the peaches and small amount of juice to a large mixing bowl. Using a potato masher, briefly crush the peaches to break them down into small lumps. You don’t need to worry too much about the size – a chunky peach purée with a good few large lumps is perfect. Add all the remaining ingredients to the bowl and stir until they are just combined and form a batter.

Step 3

Pour the batter into a large baking tray lined with non-stick baking paper. Spread the batter out in an even layer. Try to make it approx 1.5cm in thickness, but if it’s a little thicker or thinner then that’s completely fine.

Step 4

Bake in the preheated oven for 10–13 minutes until golden on top. Remove from the oven and allow the pancake to cool for a minute in the tray before cutting into 20 squares using a pizza cutter.