Turn to your trusty sheet pan for an easier-than-ever breakfast.
Johnny Miller
You know how the first pancake you make isn’t great?
Well, not with this recipe.
Credit:Johnny Miller
Feel free to experiment and find your favorite combination.
As someone who struggles not to make a recipe her own, I was inspired by the open-ended format.
I had apples languishing the fridge, and thinly sliced them to shingle over half of the batter.
Credit:Johnny Miller
The apples worked beautifully, especially showered with powdered sugar and cinnamon right out of the oven.
(Sans syrup, its a good on the go breakfast, too).
Whether you’re entertaining or just in need of a delicious breakfast for yourself, consider this recipe.
1tsp.baking powder
1tsp.baking soda
3/4tsp.kosher salt
4Tbsp.
(2 oz./56g)unsalted butter, plus more for serving
3largeeggs
3Tbsp.
In a large bowl, whisk together the eggs and sugar until light and airy, about 1 minute.
Whisk in the buttermilk and vanilla until combined.
Carefully pour the melted browned butter in the sheet pan into the buttermilk mixture.
Set the sheet pan aside and wipe the corner you used for pouring.
Whisk the buttermilk mixture to incorporate the butter.
Add the flour mixture to the wet ingredients, whisking gently just to combine; some lumps are fine.
Transfer the batter to the hot sheet and use an offset spatula to evenly spread the batter.
Evenly sprinkle the blueberries over the top of the pancake.
Bake for 17 to 20 minutes, or until cooked through and light golden brown.
Remove from the oven, cut into individual pieces, and serve warm.
If desired, serve with maple syrup, strawberries, and/or bananas.
Source
From HOT SHEET by Olga Massov and Sanae Lemoine.
Copyright 2024 Olga Massov and Sanae Lemoine.
Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.
Photography by Johnny Miller.
