Lessen your breakfast preparation with sheet pan pancake
Ingredients
Dry Ingredients
- 2 ¼ cups Artisan flour/ Wheat flour/ All purpose flour
- ¾ cup Oat flour
- 3 tsp Baking powder
- ¼ tsp Salt
Wet Ingredients
- 4 Eggs
- 1¼ cup Milk
- ¼ cup Oil
- 12 to 15 tsp Sugar
- 1 tsp Vanilla extract
Instructions
Dry Ingredients
- Add artisan flour to the mixing bowl.
- Add the powdered oats.
- Add baking powder.
- Now it is time to add the required salt.
- Add the sugar.
- Mix the dry ingredients thoroughly. keep it aside.
Wet Ingredients
- Add eggs to a clean bowl.
- Beat the egg.
- Add oil
- Add vanilla extract.
- Add the milk.
- Mix well until everything blends together.
Pancake Batter
- Add the wet ingredients to the dry ingredients.
- Mix gently and on one direction.
- Preheat the oven 170C.
- Line the baking tray with the baking paper.
- Pour the pancake batter
- Decorate the batter with blueberries and deseeded cherries
- Pancake batter is ready now.
- Bake for 12 to 15 minutes according to your oven heat and settings.
- Once the pancake is done leave it open to get it into normal temperature.
- When the pancake is cooled down completely cut into desired size.
Notes
- If you don't have oat flour use rolled oats to make oat flour using a blender.
- You can use wheat flour or all purpose flour instead. Unbleached flour is good to use.
- If you add jaggery or brown sugar the resultant color will not be the same or expected.
- Mix thoroughly the dry ingredients for an even and fluffy cake. The baking will spread evenly only by mixing completely.
- Any neutral flavorless oil works fine.
- Vanilla extract is the natural extract from vanilla beans. You can use vanilla essence instead.
- Mix gently and on one direction to get the soft and fluffy cake.
- Use an electric or hand beater to ease up the mixing process.
- You can make ahead and store these pancake in freezer.
- You can make slices of the pancake and store.
- You can reheat the pancake in microwave