1 minute read
Sheet-Pan Chocolate Chip Pancakes
(Vegetarian)
Submitted by Megan Hauber
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Ingredients
3 Tbsp unsalted butter, softened, plus 8 Tbsp butter cut into 1/2-inch cubes and chilled
1 1/2 cups cold buttermilk
1 1/2 cups cold whole milk
3 cups all-purpose flour
¼ cup granulated sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp kosher salt
3/4 cup mini chocolate chips
Maple syrup, for serving (optional)
Instructions
1. Heat the oven to 450 degrees. Grease a 13x18 sheet pan with 1 Tbsp softened butter, then line with parchment paper. Set aside.
2. In a large measuring cup, combine the buttermilk (or milk with Tbsp of vinegar) and milk; set aside.
3. In a food processor, add the flour, sugar, baking powder, baking soda and salt, and blend until combined, about 30 seconds.
4. Sprinkle the chilled butter cubes on top. Pulse mixture until the butter is coarse and sandy, and some pieces the size of peas.
5. Transfer the mixture to a large bowl and pour the buttermilk mixture on top.
6. Whisk to combine. Let stand for 5 minutes.
7. Place the prepared sheet pan in the oven on the middle rack to heat while the batter sits.
8. Remove the hot pan from the oven, add the remaining 2 Tbsp softened butter to the pan and return to the oven until the butter is melted and bubbling, about 1 minute.
9. Remove the pan and carefully tip to spread the melted butter around.
10. Working quickly, stir the risen batter one final time and pour it into the center of the pan, tipping the pan again to spread the batter evenly.
11. Sprinkle chocolate chips evenly over the batter.
12. Return the pan to the oven and bake until cooked through, 13 to 15 minutes.
13. Broil until the top turns golden brown, 1 to 2 minutes.
14. Let cool slightly then cut into squares. Serve warm, with maple syrup, if desired.
