So you'd rather hang with your brunch guests than stand over a hot oven flipping flapjacks? Gather everyone around for a giant baking sheet pancake, instead! When you set this hot cake in the center of the table, everyone can add their own toppings and slice at will. A great choice for busy moms, too: just give the kids cookie cutters to make their own fun and you'll both have a great breakfast! Serve with syrups, jams, and fresh fruit.
Ingredients
- cooking spray:
- ½ cups complete buttermilk pancake mix: 3 piece
- water: 2 cups
- mini chocolate chips: 0.5 cup (optional)
- bananas: 0.33333 cup (sliced, optional)
- fresh strawberries: 0.33333 cup (sliced, optional)
- blueberries: 0.33333 cup (fresh, optional)
Metric Conversion
Stages of cooking
-
Preheat oven to 425 degrees F (220 degrees C). Cover an 11x17-inch baking pan with aluminum foil; grease with cooking spray.
-
Stir buttermilk pancake mix and water together in a bowl. Let batter stand, about 10 minutes.
-
Pour batter into the prepared pan, spreading to the corners. Scatter chocolate chips, bananas, strawberries, and blueberries on top.
-
Bake in the preheated oven until pale and set, about 12 minutes. Remove from oven.
-
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
-
Broil pancake until browned, 1 to 2 minutes. Cool for 2 minutes. Slice with a pizza cutter or cookie cutters. Buckwheat Queen
