The favourite flavour concoction of lemon and poppyseed, with a nodo pancake twist. Whip up this delicious brekkie tray bake in under 40 minutes - the whole family will love them.  

Serves 6

Prep time: 10 minutes

Cook time: 25 minutes

INGREDIENTS

• 340g Better Batter
• 1.5 cups buttermilk
• 2 eggs
• 2 tablespoons of oil
• Zest of one lemon
• 1 teaspoon of vanilla paste
• 2 tablespoons of honey
• 1 tablespoon of poppyseeds
• 1 punnet of strawberries, tops removed, washed and halved

To Serve

• Fresh cream
• Fresh strawberries

METHOD

1. Preheat the oven to 180C (160C fan-forced)

2. Add the better batter to a mixing bowl and make a well in the centre. 

3. Pour the buttermilk, eggs and oil into the well and then use a fork to combine the better batter with the wet ingredients. Whisk until you have a smooth batter with no lumps.

4. Add the lemon zest, vanilla, honey and poppyseeds. Stir to combine.

5. Pour the batter into a non-stick or lined slice tray. Press the strawberries into the batter.

6. If time allows, rest in the fridge for 15 minutes before baking.

7. Bake for 25 minutes. Check that the pancake is cooked by piercing a skewer into the thickest part of the cake. If it comes out clean, the cake is ready.

8. Allow to cool before serving with cream and fresh strawberries.