Yes, I have more sheet pan recipes! This one, Sheet-Pan Chocolate Chip Pancakes, appeared in The New York Times Cooking Supplement “Sheet-Pan Everything,” February 28, 2021. The recipe is by Jerrelle Guy and the premise of her recipe is akin to making biscuits. Cold butter is cut into the flour before adding both buttermilk and milk. Also, there’s no egg in this batter. The cold butter creates steams, along with the baking powder and baking soda, create a lighter product.
For the recipe you’ll need unsalted butter, buttermilk, whole milk, flour, sugar, baking powder, baking soda, salt and mini chocolate chips. Oh my, were these the fluffiest pancakes ever! Someone saw a picture of the pancakes on Facebook and thought it was cheesecake because they were unusually thick. They were light as a feather and were granddaughter approved. My granddaughter requested more of Nana’s pancakes, but with blueberries, not chocolate chips. I used a jellyroll pan, 1-inch x 11-1/4 x 16-1/4, and was able to get 12 pieces of pancake.
Sheet-Pan Chocolate Chip Pancakes
by Jerrelle Guy
The New York Times - Cooking Supplement
"Sheet-Pan Everything," February 28, 2021
Yield: 6 Servings
Time: 40 minutes
3 tablespoons unsalted butter, softened, plus 8 tablespoons/115 grams unsalted butter (1 stick), cut into 1/2-inch cubes and chilled
1-1/2 cups/360 milliliters cold buttermilk
1-1/2 cups/360 milliliters cold whole milk
3 cups/385 grams all-flour
1/4 cup/50 grams granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup/125 grams mini chocolate chips
Maple syrup, for serving (optional)
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.