Sheet Pan Pancake

Serves 4

Time 30 minutes

Ingredients

500g curly fettuccine 

3 tbsp extra virgin olive oil 

1 red onion, thinly sliced

4 cloves garlic, thinly sliced

7 anchovies

200g snapper, skin and bones removed, cut into cubes

¼ cup capers

¼ cup white wineServes 6

Time 40 minutes

Ingredients

3 cups flour

2 tbsp baking powder

½ cup Lakanto baking blend

2.5 cups of milk

2 eggs

6 tbsp of olive oil 

1 cup raspberries and sliced mango
(or any fruit of your choice)

Chocolate flavoured topping, sweetened with monk fruit, to serve

100g butter

1 lemon, zest

1 bunch of chives, chopped 

1 bunch of dill, chopped

3 sprigs thyme

Salt & pepper

Method

Preheat the oven to 180 degrees.

In a bowl whisk the flour, baking powder, and baking blend and then once combined add the milk, eggs, and olive oil. Whisk to ensure it’s a smooth batter. 

Prepare a baking tray by lining it with baking paper or spraying it with extra virgin olive oil. 

Pour the batter in the lined tray. 

Evenly spread the mango and raspberries out on top and bake for 15-20 minutes or until set and slightly golden.

Serve with chocolate flavoured topping.