Four-Flavor Sheet Pan Pancakes | Food Network

FOUR flavors, ONE sheet-pancake 😎
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Four-Flavor Sheet Pan Pancakes
RECIPE COURTESY OF FOOD NETWORK KITCHEN
Level: Easy
Total: 1 hr 20 min
Active: 45 min
Yield: 6 servings

Ingredients

2 3/4 cups buttermilk
2 large eggs, beaten to blend
1 1/2 teaspoons kosher salt
1 1/2 teaspoons vanilla extract
1/3 cup plus 1 to 2 teaspoons granulated sugar
2 3/4 cups all-purpose flour (see Cook’s Note)
1 tablespoon baking powder
1 1/2 teaspoons baking soda
4 tablespoons unsalted butter, melted
2 tablespoons strawberry jam, preferably seedless, warmed
1/2 cup sliced strawberries
1/2 cup chocolate chips
1 banana, halved crosswise and thinly sliced lengthwise
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
3 tablespoons confectioners’ sugar
Maple syrup and whipped cream, for serving

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Directions

Position the oven rack in the center of the oven and preheat to 500 degrees F. Whisk the buttermilk, eggs, salt, vanilla and 1/3 cup granulated sugar together in a large bowl until completely combined. Whisk the flour, baking powder and baking soda together in another large bowl until completely combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it’s OK if there are a few lumps). Reserve 2 tablespoons of batter in small bowl and set aside.

Brush 2 tablespoons butter on a 18-by-13-inch sheet pan and pour in the batter, using a spatula to smooth out the top. Tap the tray on the counter a few times to even out and flatten the batter.

Stir the warmed jam in a small bowl until pourable. Imagine the batter in the pan divided into four sections (2 across and 2 down). Dollop the jam, about 1 teaspoon at a time, over the surface of one section. (You want to see red dots of jam sitting on top of the batter.) Using a toothpick or small skewer, swirl the jam into the batter, making a marbled pattern. Top with sliced strawberries.

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Sprinkle chocolate chips over a second section of the batter. Arrange banana slices in a herringbone pattern over a third section of the batter and sprinkle the fruit with the remaining 1 to 2 teaspoons granulated sugar.

Mix the brown sugar, cinnamon and reserved batter together in a small bowl, and dollop, about 1 teaspoon at a time, over the last section of the batter. (You want to see a lot of brown dots sitting on top of the batter.) Using another toothpick or small skewer, swirl the cinnamon mixture into the batter, making a marbled pattern.

Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating the sheet pan halfway through baking, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 18 to 23 minutes.

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Brush the pancake with the remaining 2 tablespoons butter and let cool 15 minutes before cutting. Stir together the confectioners’ sugar and 1 teaspoon water in a small bowl and drizzle over the cinnamon swirl quadrant.

Serve the pancakes with maple syrup and whipped cream.

Cook’s Note

When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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Four-Flavor Sheet Pan Pancakes | Food Network
https://www.youtube.com/shorts/YU0mYx_zhlo

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