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We LOVE pancakes, but we don’t necessarily love standing over a frying pan for ages making individual pancakes for people to eat at different times, whilst stinking the house out with vegetable oil. SO BEHOLD! The sheet-pan sharing pancake 🤤 This is an absolute doddle to make. We went for delicious, sweet tutti-frutti vibes which worked perfectly, the berries in the pancake burst slightly whilst cooking, creating pockets of ooey gooey berry joy. Feel free to get with what goes in! Trust us, you’re going to love this recipe. It disappeared in seconds at BOSH! HQ.




  • 250g plain flour
  • 3 tbsp caster sugar
  • 2 tbsp baking powder
  • Pinch salt
  • 500ml plant based milk
  • 2 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 50g strawberries
  • 50g blackberries
  • 50g blueberries
  • 50g raspberries

To Serve

  • Maple syrup
  • Soya cream
  • More berries!


  1. 1.

    Preheat oven to 200*C | Baking sheet lined with greased parchment paper

    First, make the pancake batter | Pour the flour, sugar, baking powder and salt into a bowl and stir them together to combine

    Pour the plant based milk, apple cider vinegar and vanilla extract into a separate bowl and let the liquid rest for 5 minutes

    Pour the wet mixture into dry mixture and whisk together until well combined | Let the batter sit for 3-4 minutes

    Now, prepare the fruit | Wash and lightly pat dry the berries | Hull and quarter the strawberries

    Now, make the pancake! Pour the batter into the middle of the baking sheet and roll it around so it’s an even depth all over the pan | Push the berries into the pancake batter making sure you have an even coverage all over | Put the tray in the oven and bake for 15-17 minutes until it’s fluffy and turning golden on top

    Time to serve! | Carefully take the pancake out of the sheet, cut into 6 slices and plate up | Drizzle over maple syrup and soya cream, sprinkle dress with berries and serve immediately!