Written by Sharvan Kumar
There are several reasons someone might like to make a stack of pancakes without using a skillet and not break a sweat over. Perhaps you have to hatch a batch while friends are over for breakfast
Perhaps you have a lot of mix-ins to fit specific holiday or special occasion patterns. Maybe you just have other things to take care of instead of spending some valuable off-peak time standing at the stovetop
Either way, a sheet pan is the fastest and easiest approach to create the breakfast staple for any occasion without closely supervising or gently turning each individual pancake.
Though they will clearly not taste like the spherical flapjacks most people know of, sheet pan pancakes do not call for any significant ingredient changes.
While you may cut the sheet pan type into any forms you like (and even use a cookie cutter for optimum attractiveness), slicing them into basic squares with a few flicks of a knife is the fastest approach.
Unlike the conventional variety whereby just the freshest is really the greatest, they should also turn fluffy with a uniform temperature.
Making sheet pan pancakes from scratch just requires a few more steps to get minor bragging rights, while you can make them from a boxed mix (and improve them with an easy ingredient change).
After roughly ten minutes, you can initially check for doneness; eventually, you will bring them out around the fifteenth minute. Try these easy buttermilk pancakes, which are shockingly good even with their simple ingredients if you do not yet have a favorite recipe.
From East West Hunt