No more flap, Jack. Sheet pan pancakes are the way to go!

March 27, 2020

 

 

 

 

 

 

One of the best ways to eat these pancakes is with the people you love. I'm so happy to be serving them to my son Sean and his girlfriend Olivia. They're social distancing with me this week!  It's been great to be sharing cooking tips, and laughs, with both of them. Sweet little Piper doesn't get any pancakes, but she's responsible for a lot of the laughs!

 

Sheet Pan Blueberry Buttermilk Pancakes with Baked Bacon

 

Both of these recipes make it easy to serve pancakes and bacon to a crowd!

 

Convection mode speeds things up and provide beautiful even browning.

 

To keep it super simple and streamlined, start the bacon first, then add the pancake to the oven about halfway through the bake time.

 

Baked Bacon

Mode: 375°F. Convection

Bake time: less than 20 minutes

 

Using convection, heat oven to 375°F. (if you don't have convection, increase the heat to 400°F)

If desired, line the roasting pan with foil. Spray the roasting rack with nonstick spray.

Place 8-10 slices thick cut bacon on the prepared pan.

Bake, checking halfway through, for 18 minutes or until bacon is cooked to your desired degree of crispness.

Blot with paper towels; serve.

 

 

Sheet Pan Blueberry Buttermilk Pancakes

Mode: 375°F. Convection

Makes 12 pancakes/Serves 4-6

Bake time: about 9-12 minutes

(Note: you could add some grated lemon zest and poppy seeds to the batter for lemon blueberry poppyseed pancakes!)

 

Pancake batter:

2 cups buttermilk

2 large eggs, beaten

2 tablespoons canola oil

2 cups all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups blueberries

 

Topping:

2 tablespoons butter, melted

Cinnamon sugar (1 tablespoon granulated sugar mixed with 1/8 teaspoon ground cinnamon)

Warm maple syrup, to serve

 

Using convection, heat oven to 375°F. (if you don't have convection, increase the heat to 400°F)

Spray an 11x17-inch rimmed baking sheet with nonstick spray; set aside.

 

In a medium bowl, whisk buttermilk, eggs and oil until well combined.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Fold the buttermilk mixture into the flour mixture. Stir until just combined

(the batter will be lumpy).  Pour into the prepared pan and spread evenly. Sprinkle with blueberries.

 

 

Bake  until golden brown and puffy, about 10 minutes. The pancake should feel springy in the middle when you press with your finger.

Remove from the oven and brush with melted butter, then sprinkle with cinnamon sugar.

Turn oven to broil. Place pan on highest rack position and broil for about one minute until golden brown on top, watching carefully to avoid burning.

 

Remove from oven and cut into 12 squares. Serve immediately with warm maple syrup.

 

 

 

 

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