Edmonds Sheet Pan Pancakes

Serves: 4
Prep Time: 15mins

Ingredients:
• 1 (325g) bottle Edmonds Buttermilk Pancake Mix
• 2 Tbsp chocolate hazelnut spread
• 2 Tbsp chocolate chips
• 2 Tbsp dulce de leche
• 1 Tbsp sliced almonds
• 4 tsp strawberry or raspberry jam
• 3 strawberries, sliced
• 3 Tbsp blueberries
• 4 tsp berry sauce

To Serve:
• 2 bananas, sliced
• Chelsea Maple Flavoured Syrup or Chelsea Easy Pour Golden Syrup
• Whipped cream

Method:
1. Preheat oven to 210ºC bake. Grease a sheet pan (approx. 23cm x 33cm, with sides at least 2cm high) and line with baking paper.
2. Make pancake batter according to instructions on the bottle. Pour into prepared pan and spread out.
3. Dollop hazelnut spread onto one quarter of the mixture and swirl with a table knife. Sprinkle with chocolate chips.
4. Spoon dulce de leche onto a second quarter, swirl in and sprinkle with almonds.
5. Swirl jam into the third quarter and top with sliced strawberries.
6. Swirl berry sauce into the fourth quarter and gently press blueberries in.
7. Bake for 10 minutes, until just set. Change oven setting to grill and cook for approximately two minutes (watch carefully!), until lightly browned on top.
8. Slice and serve warm with sliced banana, maple or golden syrup and whipped cream.

Tips:
• Change up the toppings to suit your tastes!

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