Sheet-pan pancake
Serves 8
Preparation time 10 minutes Baking time about 20 minutes
I found the idea for a sheet-pan pancake on Sabrina Snyder’s blog dinnerthen dessert.com. Making one giant pancake means you don’t have to waste time flipping pancakes.
You need
• 6 eggs
• 3 tablespoons sugar
• 1 teaspoon brandy or vanilla essence • 1 cup buttermilk
• pinch of salt
• 1 cup self-raising flour
• 2 tablespoons butter, melted
• 2 tablespoons cooking oil
• handful of berries (optional)
• honey, to taste
Here’s how
1 Preheat the oven to 180° C. Beat the eggs, sugar and brandy or vanilla essence together until light and fluffy. Add the buttermilk, salt and flour and stir until just combined. Try to retain as much air in the batter as possible by not overmixing.
2 Add the butter and oil to a rectangular oven dish (20 cm x 30 cm) and heat the dish in the oven for a few minutes. Remove the dish from the oven and tilt until it’s greased all over. Pour the batter into the warm dish and bake for about 20 minutes or until golden brown and puffy around the edges. You can add berries to the raw batter if you like cooked fruit.
3 Cut the pancake into portions as soon as it’s out of the oven. Drizzle with honey and serve with extra berries or banana slices and Nutella.