Blueberry-Peach Sheet Pancake
The quickest way to get your fix of pancakes in the morning, this one-tin recipe from TASTY couldn't be easier. Simply adjust the fruit according to the season and that's breakfast sorted.
Breakfast is meant to be a good time – not a demonstration of you slaving over the stove doling out pancakes one by one to a hungry crowd. Sheet pan pancakes to the rescue! For some makeahead magic you can even slice the pancakes into portions, seal them in a resealable bag, and freeze them for up to one month. If blueberries and peaches aren’t in season, you can swap them out for strawberries, bananas, or even chocolate chips.
|480g /4 cups||pancake mix|
|475ml /2 cups||whole milk|
|1||ripe peach, peeled, pitted and cut into 12 wedges|
|125g / 1 cup||fresh blueberries|
|butter and maple syrup, for serving|
1. Preheat the oven to 220°C (425°F/gas 7). Line a rimmed baking sheet with parchment paper.
2. Whisk together the pancake mix, milk, and eggs in a large bowl until smooth. Pour the batter onto the prepared baking sheet and use a spatula to spread it to the edges.
3. Arrange the peach slices on top of the batter, spacing them evenly, followed by the blueberries.
4. Bake until the pancake is golden brown and cooked through, about 15 minutes. Transfer the baking sheet to a wire rack and let the pancake cool slightly.
5. Cut the pancake into 12 squares and place 3 squares on each plate. Serve hot, with butter and maple syrup alongside.