Lessen your breakfast preparation with sheet pan pancake
after school snack, Breakfast, Snack
Artisan flour/ Wheat flour/ All purpose flour
12 to 15
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.
Add eggs to a clean bowl.
Beat the egg.
Add vanilla extract.
Add the milk.
Mix well until everything blends together.
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.
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
freezer meals, kid's friendly, kids favorite, make ahead, pancakes, sheet pancake