Haskap Sheetpan Pancakes
Pancakes, simplified.
Gone are the days of standing at the stove flipping pancakes. The same puffy, golden brown delight is accomplished with just a few minutes in a hot oven.
When it comes to busy mornings, nothing can compare to a breakfast that's easy, efficient, and hot! In our family, sheet-pan using a sheet-pan is the tried-and-true method of pancake-ing.
Topped with frozen haskap berries and swirled around for the visual wow-factor, this is truly the breakfast of champions.
Estimated Time
Prep Time: 5 min Make time: 10 min
Makes: Roughly 12 slices
Ingredients
5 tbsp melted butter (plus 1 tbsp for pan)
2 cups all purpose flour
4 tsp baking powder
1/2 tsp kosher salt
3 eggs
2 cups buttermilk
1 1/2 tsp vanilla extract
Directions
Preheat oven to 425ºF. Line a sheet pan with parchment paper and grease with 1 tbsp melted butter.
Mix all dry ingredients together in a large bowl.
Combine and eggs, buttermilk, vanilla and 5 tbsp melted butter in a separate bowl and mix well.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.
Scrape the batter into the prepared sheet pan, and then using an offset spatula, evenly spread the batter.
Sprinkle frozen haskaps on top of your batter, swirling them around with a spoon to spread all that delicious haskap juice around.
Place the sheet pan in the center of your oven and bake for 5 - 7 minutes. Check at 5 minutes – they are done if the center of the pancake is springy to the touch, and a toothpick inserted into the middle comes out clean.
Remove the pan from the oven and switch the oven to broil. Brush the surface of the pancake liberally with the remaining melted butter and place it back under the broiler for 1 - 2 minutes, rotating the sheet pan half way through, until the surface starts to turn a golden brown in colour. DO NOT WALK AWAY FROM THE PANCAKES while they are under the broiler, as they can burn quickly!
Remove the sheet pan pancakes from the oven as soon as they turn golden brown.
While they are hot, cut portions to your liking, and serve with your favourite toppings!
Photography & Recipe by: Melanie Villeneuve of Urtica Design
Adapted from: The Flavor Bender
