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Half and half sheet pancakes
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Half and half sheet pancakes
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Half and half sheet pancakes
Created by Chef Dale MacKay
Ingredients
| Pancakes | ||
| 2 | eggs | |
| ⅓ | cup butter, melted | |
| 2 | cups milk | |
| 2 | tsp vanilla extract | |
| 2¼ | cups all-purpose flour | |
| ¼ | cup sugar | |
| ½ | tsp salt | |
| 1 | tbsp baking powder | |
| ⅔ | cup quartered strawberries | |
| 2 | tbsp CO-OP GOLD Chocolate Chips | |
| ⅔ | cup half-inch pineapple pieces | |
| 2 | tbsp brown sugar | |
| Toppings | ||
| 1 | cup whipping cream | |
| 2 | tbsp icing sugar | |
| 1 | lemon, zest only | |
| maple syrup to serve | ||
Directions
Prep time: 10 minutes
Total time: 50 minutes
Serves: 6 to 8
- Preheat oven to 350°F. To make pancake batter, whisk eggs, butter, milk and vanilla together in a large bowl, then add dry ingredients – flour, sugar, salt and baking powder. Whisk until smooth and lump-free.
- Line a 9 by 13-inch sheet tray with parchment paper. Spread batter on the sheet tray. Evenly distribute strawberries and chocolate chips on half of the batter. On the other half, evenly arrange pineapple pieces, then sprinkle with brown sugar.
- Bake for 22 to 24 minutes until cooked through, golden brown and fluffy. While the pancake bakes, whisk together cream, icing sugar and lemon zest with a whisk or electric mixer until stiff peaks form. Cover and chill.
- Cut pancake into even pieces and serve with whipped cream and maple syrup.
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