Photo used for illustrative purposes.

This combination of pancakes within a traybake makes for the perfect recipe – delicious, without the time and effort pancakes can take.

Buttermilk pancake traybake 

Time: 25 minutes

Ingredients

Method

240g plain flour

75g Tate & Lyle Caster Sugar

½ tsp bicarbonate of soda

132g buttermilk

1 egg

2 tsp vanilla extract

50g butter, melted

125g raspberries

250g strawberries, hulled, sliced

125g blueberries

Tate & Lyle Icing Sugar mixture, to serve

Whipped cream, to serve

Lyle’s Golden Syrup, to serve

Method

1. Preheat the oven to 200C/180C fan-forced. Grease and line a baking tray with baking paper.

2. Whisk flour, sugar, bicarbonate of soda and a pinch of salt together in a large bowl.

3. Make a well in the centre. Whisk buttermilk, egg and vanilla in a large jug. Add buttermilk mixture to well. Whisk until just combined.

4. Brush baking paper in a prepared tray with half the melted butter. Spread batter into prepared tray. Smooth top. Top with half the berries, gently pressing into batter. Dab all over with remaining butter.

5. Bake for 10 minutes or until a skewer inserted into the centre comes out clean.

6. Preheat the grill on high and grill the traybake for 1 to 2 minutes or until golden. Cool for 1 minute.

7. Dust pancake with icing sugar and dollop with cream. Top with remaining berries and drizzle with golden syrup.

 The gorgeous, caramelised flavours of golden syrup make these pancakes irresistible.

Classic pancakes

The gorgeous, caramelised flavours of golden syrup make these pancakes irresistible.

Makes: 15 pancakes

Ingredients

110g (4oz) plain flour

275ml (10floz) full fat milk

1 large egg

1 large egg yolk

1 tbsp vegetable oil, plus butter for frying

Lyle's Golden Syrup, to serve

1 lemon, cut into 8 wedges, optional

Method

1. Sift the flour in a large bowl and make a well in the centre – then pour the vegetable oil, egg yolk, milk and egg into a jug and lightly beat together. Gradually add this to the well in the flour,  whilst whisking and slowly drawing in the flour until you have a smooth batter. Then pour the mixture back into the jug.

2. Cook the pancakes with a 18cm (7 inch) non-stick frying pan. Pop it on a medium-high heat until it produces a slight haze. Melt a small amount of butter in the pan and pour in about 2 tablespoons of batter, then swirl in a circle to make sure the batter evenly coats the pan.

3. Fry for about 20-30 seconds – until the batter is set, giving a golden-brown pancake. Loosen the edges, then give the pan a little shake. Now flip the pancake and cook for a further 20 seconds.

4. Fold the pancakes loosely onto a plate and drizzle with golden syrup – serve with lemon wedges for a citrus kick.