EASY SHEET PAN PANCAKES
Pan-fried pancakes with mixed berries and homemade pancake batter allow you to make pancakes for a crowd without standing over the oven!
Using the base of my classic homemade pancake recipe for these pan-fried pancakes makes this recipe a breeze! Top with your favorite toppings or even easy whipped cream.
PAN LEAF PANCAKES
Linen dishes seem to be more fashionable than most other pot dishes, but don't let this trend fool you. Leaf pans are a versatile and amazing tool to use in your kitchen for meal preparation.
Some of our casseroles on site include balsamic breaded chicken, chicken and cashew vegetables, chicken and peanut vegetables, and Korean chicken and vegetables. They are all a full meal on one
Pan-fried pancakes with mixed berries and homemade pancake batter allow you to make pancakes for a crowd without standing over the oven!
INGREDIENTS
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons of sugar
- 1/2 teaspoon salt
- 2 1/2 cups milk
- 2 large eggs
- 8 tablespoons unsalted butter, melted
- 1 cup strawberries, sliced
- 1 cup blueberries
INSTRUCTIONS
- Note: click on the hours in the instructions to start a kitchen timer while cooking.
- Preheat the oven to 425 degrees.
- Add the dry ingredients and whisk together, then add the liquid and mix well.
- Spray a half-size baking sheet with cooking spray and pour the pancake batter over the pan, spreading it evenly.
- Put the strawberries and blueberries evenly on the dough and bake for 15 minutes until they are golden.
NUTRITIONAL INFORMATION
Yield: 8 servings, Quantity per serving: 454 calories, Calories: 454g, Carbs: 80g, Protein: 13g, Fat: 9g, Saturated fat: 5g, Cholesterol: 61mg, Sodium: 174mg, Potassium: 636mg, Fiber: 3g, Sugar : 10 g, Vitamin A: 400 g, Vitamin C: 12.4 g, Calcium: 277 g, Iron: 4.7 g
