FOUR-FLAVOR SHEET PAN PANCAKES
Bake four kinds of pancakes on one sheet pan -- no flipping required! Preheating the oven to 500 degrees F may seem scary, but it mimics the heat of a hot cast-iron griddle, giving you an instant rise and golden brown color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Position the oven rack in the center of the oven and preheat to 500 degrees F. Whisk the buttermilk, eggs, salt, vanilla and 1/3 cup granulated sugar together in a large bowl until completely combined. Whisk the flour, baking powder and baking soda together in another large bowl until completely combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of batter in small bowl and set aside.
- Brush 2 tablespoons butter on a 18-by-13-inch sheet pan and pour in the batter, using a spatula to smooth out the top. Tap the tray on the counter a few times to even out and flatten the batter.
- Stir the warmed jam in a small bowl until pourable. Imagine the batter in the pan divided into four sections (2 across and 2 down). Dollop the jam, about 1 teaspoon at a time, over the surface of one section. (You want to see red dots of jam sitting on top of the batter.) Using a toothpick or small skewer, swirl the jam into the batter, making a marbled pattern. Top with sliced strawberries.
- Sprinkle chocolate chips over a second section of the batter. Arrange banana slices in a herringbone pattern over a third section of the batter and sprinkle the fruit with the remaining 1 to 2 teaspoons granulated sugar.
- Mix the brown sugar, cinnamon and reserved batter together in a small bowl, and dollop, about 1 teaspoon at a time, over the last section of the batter. (You want to see a lot of brown dots sitting on top of the batter.) Using another toothpick or small skewer, swirl the cinnamon mixture into the batter, making a marbled pattern.
- Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating the sheet pan halfway through baking, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 18 to 23 minutes.
- Brush the pancake with the remaining 2 tablespoons butter and let cool 15 minutes before cutting. Stir together the confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the cinnamon swirl quadrant.
- Serve the pancakes with maple syrup and whipped cream.
SHEET PAN JELLY ROLL
There is no need to go out and buy a special jelly roll pan to make a classic roulade. As this recipe proves, a standard rimmed baking sheet will do just fine! The basic sheet cake is also easier to make than the usual cake -- called a genoise -- but holds up just as well. Pre-rolling the cake while it is still hot and before it is filled is the key to ensuring it doesn't crack.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat it to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside.
- Beat the eggs, granulated sugar, baking powder and salt in a stand mixer fitted with the whisk attachment on high speed until the mixture is pale and very thick (enough to hold a pattern in the wake of the whisk), about 10 minutes see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the sifted flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy.
- Bake, rotating the pan halfway through, until the top is set but still pale, about 15 minutes. Make sure not to overcook the cake or it will crack when you roll it.
- While the cake is still hot, sift a thin layer of confectioner's sugar over the top. Run a sharp paring knife around the edges of the cake to loosen it. Lay a clean kitchen towel over the cake and carefully flip the sheet pan onto a work surface. Gently peel off the parchment. Starting at one of the short ends, gently roll the still-warm cake and the towel together. (This must be done while the cake is hot to keep it from cracking.) Wear oven mitts, if needed.
- Allow the rolled-up cake to cool completely.
- Gently unroll the cake and spread the strawberry jam evenly over the cake using an offset spatula. Re-roll the cake this time without the towel and place on a platter seam-side down. Dust the top with more confectioner's sugar. Slice and serve.
CINNAMON ROLL PANCAKES
Sweet and delicious buttermilk pancakes with a butter, brown sugar, and cinnamon swirl filling. These are great any time of the day and less time consuming than making real cinnamon rolls!
Provided by squeeziebrb
Categories Breakfast and Brunch Pancake Recipes
Time 55m
Yield 8
Number Of Ingredients 18
Steps:
- Stir milk and vinegar together in a bowl; set aside until milk "sours", about 5 minutes.
- Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl. Whisk egg, 2 tablespoons melted butter, and 1 1/2 teaspoons vanilla extract into milk mixture. Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. Lumps are fine.
- Combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Place a 1-quart resealable bag into a glass or cup. Pour cinnamon mixture into the bag; refrigerate until filling is as thick as toothpaste, about 10 minutes.
- Mix 1/4 cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir confectioners' sugar and 1/2 teaspoon vanilla extract into cream cheese mixture until icing is smooth.
- Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about 2/3 cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes. Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn't touch the griddle.
- Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake. Repeat with remaining ingredients, spraying the griddle with cooking spray between each pancake.
Nutrition Facts : Calories 327 calories, Carbohydrate 37.9 g, Cholesterol 71 mg, Fat 18.1 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 11.2 g, Sodium 429.9 mg, Sugar 25 g
JELLY ROLL
A light dessert and soooo easy! * I have also tried sifting confectionery sugar on a dry tea towel( not terry cloth) and turning the cake out on that. (Remove waxed paper carefully. Then try to roll the cake (on the long side) with the cloth as a buffer between each turn/layer. Let it rest for a minute or two then unroll and and let rest for a bit before you spread with jelly/jam . Re-roll. This seems to help keep the roll from tearing so easily.
Provided by Aroostook
Categories Dessert
Time 35m
Yield 1 jellyroll, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Spray a 11 x15 baking/jellyroll pan with a light spritz of Pam.
- Fit with waxed paper and spray with cooking Pam again.
- Whip eggs, sugar, vanilla and water until light.
- Mix in dry ingredients.
- Pour thin batter unto sheet.
- Bake until sponge is golden and springs to the touch.
- Turn out on cloth wrung in cold water.
- Remove waxed paper.
- Spread with jam/jelly.
- Using the cloth as an aid, roll up the cake into a roll and trim the ends.
- Place on platter.
- Sprinkle with confectioner sugar.
- Serve warm or cold. Enjoy! =).
Nutrition Facts : Calories 184.4, Fat 1.9, SaturatedFat 0.6, Cholesterol 69.8, Sodium 106.4, Carbohydrate 37.4, Fiber 0.4, Sugar 25.2, Protein 4
JELLY ROLL
A 1944 vegetable shortening advertisement claimed that their product produced lighter cakes without even creaming the shortening to soften it. To prove it, they offered this Jelly Roll recipe that beats the shortening with the dry ingredients and half of the eggs using an electric mixer.
Provided by Food Network
Categories dessert
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Grease a jelly roll pan; line with parchment or waxed paper and grease paper.
- Stir together the flour, sugar, baking powder, and salt in a large bowl. Add the butter, 2 eggs, and the vanilla to the dry ingredients and beat with an electric mixer on high speed until fluffy. Separate the remaining 2 eggs. Place the whites in a small bowl and beat the yolks into the batter.
- With clean beaters, beat the egg whites at high speed until they are stiff; fold beaten whites into the batter just until no white streaks remain.
- Spread batter into the prepared pan and bake until the center springs back when lightly pressed, about 15 minutes.
- Sift confectioners' sugar over a linen towel that has been spread out on a work surface; invert cake onto towel. Quickly, remove parchment, trim off crisp cake edges, spread cake with jam, and roll up using towel as an aid. Tightly roll cake in towel and set aside, open side down, until completely cool, about 30 minutes. Transfer to serving plate and slice crosswise.
PANCAKE ROLLS
Provided by Food Network
Categories main-dish
Time 5h
Yield 8 to 12 large pancakes
Number Of Ingredients 25
Steps:
- Wash and cut the fresh fruit (any seasonal fruit works in this dish). Melt some butter over low heat in a 10-inch frying pan or griddle. Pour an 8-inch round of Buttermilk Pancake Mix in the pan. The pancake will "swell." If it is too thick, pat it down. Cook until golden brown on the bottom, and then flip the pancake and cook the other side until golden brown.
- Place the huge pancake on a warm plate. Spread the pancake with vanilla yogurt. Next, sprinkle a handful of the fresh mixed fruit on the pancake. Roll the pancake so you create a big roll, like a burrito. Smother more vanilla yogurt and fresh fruit on the top of the pancake roll. Scatter 2 tablespoons of Homemade Granola over the pancake roll. Eating Time: GONE IN A FLASH - THIS IS DELICIOUS!
- 2 1/4 teaspoons salt
- Mix the flour, baking powder and salt together in a large bowl. Beat the eggs, buttermilk and milk together in another bowl. Then add to the flour mixture. Mix these ingredients together until almost smooth. Finally, add the sparkling lemon soda and mix in quickly - do not over beat this stage. Put the mix in the refrigerator for 2 hours to allow the mix to "raise." You can also make this the night before and leave overnight; it will be ready for breakfast.
- Preheat the oven to 225 degrees F. Chop the almonds, pecans and walnuts into small pieces. Mix the nuts with the oats, cinnamon, nutmeg, syrup, honey, 1/4 cup water, butter, orange zest and juice in a large bowl. Spread out on a large baking sheet. Toast in the oven for 2 hours. Every 30 minutes, stir the mix and make sure that it is all toasted. Beware - if the oven is too hot it will burn instead of toasting. The granola is ready when all the moisture has been absorbed. Take out of the oven, cool and store in an airtight container.
FRUIT PANCAKE ROLL-UPS
Steps:
- In a large bowl, combine the sour cream and sugar. Spread over warm pancakes; top with pie filling. Roll up jelly-roll style. Serve with fruit and additional pie filling if desired.
Nutrition Facts : Calories 150 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 202mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
FROISE (ROLLED PANCAKES)
My mom made these for us for a special treat. They're like a thin pancake, and we fill them with butter and sugar or jam.
Provided by jswinks
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Beat together eggs and milk.
- Add flour gradually.
- Stir until slightly thickened. (Batter will still be very runny).
- Fry 1/3 cup at at time on oiled skilled (small frying pan works well), tilting pan to spread batter into a thin circle.
- Cook on both sides and serve as they come from the pan.
- Spread with butter and sugar or jam, and roll like a jelly roll.
Nutrition Facts : Calories 207.9, Fat 6.3, SaturatedFat 2.6, Cholesterol 167.2, Sodium 83, Carbohydrate 27, Fiber 0.8, Sugar 0.4, Protein 9.9
CINNAMON ROLL PANCAKES
This recipe serves 8, and the amounts in the brackets are to cut the recipe down to 2 servings. To make this healthier, sub 1 cup whole wheat flour for 1 of the cups of the all purpose flour, use non dairy milk, use margarine( I use smart balance), and light cream cheese. From Just a Pinch.
Provided by Sharon123
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- To make the Cinnamon Filling:.
- Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a plastic ziploc bag and snip the corner off.
- To make the Pancakes:.
- Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.
- Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.
- Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.
- To make the Cream Cheese Glaze:.
- In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it a glaze consistency.
- Place pancake on plate, then cover with cream cheese glaze.
Nutrition Facts : Calories 1008.1, Fat 53.7, SaturatedFat 29.1, Cholesterol 217.2, Sodium 1402.7, Carbohydrate 119.8, Fiber 2.7, Sugar 62.9, Protein 14.9
JELLY ROLL PANCAKES
The idea is kinda like a crepe, but they have a texture totally different from regular pancakes similar to German pancakes. Eat them like regular pancakes or roll them up with filling inside.
Provided by Cake Baker
Categories Breakfast
Time 25m
Yield 20 pancakes, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs with a fork until well blended. Add milk and vanilla. Beat with a fork until well blended.
- Keep beating as you add the flour, sugar, and salt. Try and get it as smooth as you can. Melt a little butter in a pan and cook the batter as you would regular pancakes. Serve with butter, powdered sugar, syrup, jam, or Nutella. Put the filling inside and roll them, or eat them like regular pancakes.
Nutrition Facts : Calories 314.8, Fat 6.2, SaturatedFat 2.9, Cholesterol 105.8, Sodium 226.8, Carbohydrate 52.8, Fiber 1.3, Sugar 12.8, Protein 11
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