Sheet pancake recipe with peanut butter, white chocolate, lemon curd and blueberries.

  • Serves: 16 people
  • Prep time: 10 minutes
  • Cooking time: 20 minutes
    • Irish

    Sheet Pancake

    Recipe Information

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    450g Flour

    570ml/1 pint of Milk

    2 tbsp of Caster Sugar

    3 Eggs

    2 tsp Baking Powder

    1 tbsp Butter, melted

    1 tsp of Madagascan Vanilla Extract

    1 Banana

    1 pinch of Ground Cinnamon

    A handful of Raspberries

    Jam (optional, to glaze the raspberries)

    25g White Chocolate

    A handful of Blueberries

    1 tbsp Lemon Juice

    1 tbsp Peanut Butter


    Pre-heat the oven to 220°C/Gas Mark 7. Line a baking sheet tray (35 x 25cm) with baking paper.

    Add all the dry ingredients and mix thoroughly.

    In a large bowl whisk the milk, eggs, vanilla extract and melted butter together until the mixture looks light and bubbly.

    Fold all the dry ingredients into the wet ingredients using a wooden spoon or spatula or very gently with a hand whisk.

    Pour the batter mixture into the baking tray and spread evenly.

    Add your topping covering a quarter of the tray with each flavour.