We all have those moments where we have a group to feed - company staying with us, or friends over for brunch. In the past that meant an overnight breakfast strata you pop in the oven in the morning. One time I even made a bunch of super healthy loaded waffles and froze them, then laid them on a cookie sheet in the oven to thaw and crisp.
As the family numbers have dwindled, I just didn't feel like cooking at Easter, so we decided to take our 2 sons and daughter-in-law out to a cool small cafe for brunch. At the same time, I wanted to do something special for them - a gift. They tend to buy the things they want, so created a food basket seemed best. I decided this was the perfect chance to try making those sheet pan pancakes with berries, especially as they could be wrapped, frozen, and then pulled out a few pieces at at a time.
I have 2 sheet pans. One sheet pan was slightly small and the other was slightly big. I went with the bigger one and just upped all the ingredients 10%. The batter was easy to mix up, but hard to spread in a thin layer with the berries in the batter. Next time I might try sprinkling the berries on the batter after I have spread it and then press them in gently. I also considered sprinkling on a few mini chocolate chips, but that is for another time.
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| Example on Skinny Taste of how you could present it. |
The pancake puffed up beautifully. After cooling slightly, I flipped in out onto a large cutting board, pealed the parchment paper off, and let it set for a bit to dry out the bottom. Next I wrapped the pancake squares in Glad Wrap (4 slices on each layer), slid the pile into a large Ziploc bag, pressed out all the air and sealed them shut.
Voila. The kids could pop the bag into the freezer right away and just pull out a few squares at a time to warm in the microwave when they were hungry. With the pancakes I added some small cups of Vanilla Yogurt, a small bag of extra fresh berries and a small bottle of pure maple syrup to the gift bag. Oh, and a plastic egg full of small chocolate eggs because it was Easter Monday!
Not as fluffy as pancakes where you whip the egg whites first, but nice and moist. Enjoy!
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Yogurt Sheet Pan Pancakes with Berries
Ingredients -
Ingredients -
Cooking spray
1-1/2 C All-purpose unbleached flour
1/2 C Whole wheat flour
2 T Granulated sugar
2 tsp Baking powder
1 tsp Baking soda
1 tsp Kosher salt
1-1/2 C 0% fat plain yogurt
3/4 C Milk
6 T Water
2 Large eggs
2 T Unsalted butter (melted then cooled slightly)
2 tsp Vanilla extract
1-1/2 C Freshmixed berries (blueberry, raspberry, blackberry)
Optional toppings: fresh berries (powdered sugar, maple syrup, honey or vanilla yogurt)
Instructions -
Move the oven rack to the middle position and preheat oven to 425 degrees F.
Spray a rimmed 18” x 13” sheet pan with cooking spray, this will keep the parchment in place. Cut a piece of parchment paper to cover the bottom completely, about 16 x 20 inches. Place on the sheet pan and spray more cooking spray on the parchment, and around the sides of the sheet pan.
In a medium bowl, whisk together dry ingredients (from flour to salt). In another medium bowl, whisk together wet ingredients (from yogurt to vanilla) until thoroughly combined. Transfer wet ingredients into the bowl with the dry ingredients and whisk until just combined. Do not over mix or worry if there are some lumps. Gently fold in berries. (NOTE - I did this and then found it very difficult to spread the batter super thin on the sheet pan because of the lumps of berries. Wondering if I could spread the batter, sprinkle on the berries and press them in, but haven't tried it. If I do I will update this post.)
Pour the batter into the prepared baking sheet. Spread the batter evenly with a spatula then tap the sheet pan on the counter a couple times to settle the batter. Bake for 15 to 17 minutes, rotating the pan halfway through. Allow to cool for 5 minutes in the pan then, place a large cutting board over the top of the pan and flip the pancakes onto cutting board. (Note - I let peeled off the parchment and let it set for another 5-10 minutes to dry the underside a bit as it was very moist.) Cut into 16 squares and serve immediately.
To store tightly wrap in plastic, then place in airtight container or Ziploc bag. You can keep in refrigerator 4 days, or freeze. Reheat in microwave flipping half way through. (I would think you could also reheat in a low oven, flipping halfway through so you could do a pile at one time.)
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