The Pioneer Woman’s new book, ‘Super Easy!’, contains all kinds of great ideas – so even though I’ve seen sheet pan pancakes in about a dozen places, I had to try hers first. I stuck to berries – chocolate chips are recommended – and this pan of breakfast heaven comes out of the oven like ‘too good to be true’ restaurant pancakes – awesome! I haven’t tried freezing slices yet, but I can’t see how that wouldn’t work for quick/tasty/easy weekday breakfasts…I’ll keep you posted – enjoy!
2 1/2 c. whole milk AND 2 eggs AND 1 tablespoon vanilla
2 3/4 c. flour AND 2 T. baking powder
1/4 c. sugar AND 1/2 t. kosher salt
6 T. butter, melted
1 c.+ sliced strawberries AND 1 c. + blueberries
more butter and maple syrup for serving
Preheat the oven to 350, butter a proper-sized 15 x 10 x 1 jelly roll pan and get out your blender.
Pulse together the milk, eggs and vanilla and then add in the flour, baking powder, sugar and salt. Pulse a few times to get it mostly mixed and then pour in most of the butter – free pouring is just fine, you’ll use what’s remaining to brush on the freshly baked warm pancake.
Scrape down the sides if needed, add a titch more milk if you think it’s too thick to blend properly and then blend for about 20 seconds until perfectly smooth. Scrape the mix evenly into your prepared pan and smooth the top. Scatter the berries as evenly as possible across the whole pancake and then bake for about 20 minutes until evenly golden on top, making sure that there are no moist bits (other than the berries) visible. Brush the bit of butter that you have leftover over the entire warm pancake. Serve in large slices with more butter and syrup – though I honestly think that they’re already perfectly sweetened and butter is all you need!