In Food Demo this week we made pancakes in a sheet pan with fruit salad on the side. Try it out for a delicious weekend breakfast!
Sheet Pan Pancakes
Makes: 6 servings
½ cup cold butter, cut into ½ inch cubes or grated
1 and ½ cups buttermilk OR sour milk (add 1 and ½ Tablespoons of white or cider vinegar to 1 and 1/2 cups of milk and stir)
1 and ½ cups milk
3 cups all-purpose flour
¼ cup white sugar
1 Tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1/2 - ¾ cup chocolate chips, blueberries etc..
1. Preheat oven to 450 degrees and make sure the rack is positioned in the middle. Grease a 12 x 18 inch sheet pan, then line it with parchment paper.
Combine the buttermilk AND milk and set aside.
2. In a large sized bowl, mix together: flour, sugar, baking powder, baking soda and sprinkle the chilled butter cubes on top and mix until the butter is coarse and sandy and some pieces are the size of peas.
3. Pour the buttermilk mixture on top. Stir to combine, then let stand for 5 minutes. Place the sheet pan in the oven on the middle rack to heat while the batter sits.
4. Remove the hot pan from the oven and working quickly, stir the batter and pour it into the center of the pan, tipping the pan to spread the batter evenly. Sprinkle the chocolate chips or whatever other topping you are using over the batter.
5. Bake until cooked through, about 13 to 15 minutes. If you prefer your pancakes to have more color, place under broil until the top turns golden brown about 1 to 2 minutes, watch closely!
6. Let cool slightly then cut into squares. Serve warm, with syrup AND fruit if desired.
Makes: 6 servings
*You don’t have to stick to the fruit listed below for your fruit salad, choose any fruit that you like!
1 Tablespoon honey or syrup
¼ cup orange, lemon OR lime juice
1 teaspoon lime or lemon zest (optional)
2 cups strawberries, diced
1 cup blueberries
1 cup raspberries
1 cup grapes
1 cup apples, chopped
1 banana, chopped
1. Fruit Salad Dressing: In a large mixing bowl combine the dressing ingredients: honey, orange, lemon or lime juice and zest.
2. Fruit Salad: Add all fruit to the bowl and gently stir until dressing and fruit are well combined. Taste and adjust for sweetness, if needed. Let sit for half hour or so, if time.
3. TO serve:
Place 1/2 to 1 cup of fruit salad into a bowl. Top with yogurt and granola if you wish!
If you want to share any photos of your cooking or have any questions please feel free to get in touch with Melissa at firstname.lastname@example.org