I don’t know if y’all are Jack Johnson fans (obviously I am as the title of this blog implies), but his “Banana Pancakes” song was the inspiration for today’s baking experiment. It’s just lovely in every way… both the song and these pancakes.
They are delicious! Seriously, so good! If you were to make these as a dish for a family, or friends, or family and friends brunch you would be seen as a rockstar.
Now, I’m not gonna lie to you. The number of pans involved in making these pancakes is kinda ridiculous. But the sink full of used dishes is absolutely worth it.
Couple of notes:
* The recipe says to butter the sheet pan and then line it with parchment paper. I didn’t have parchment paper so I used wax paper. Big mistake. Huge! The wax paper fell apart as I tried to pick a slice up with my spatula. Definitely use parchment paper or none at all. I think greasing the pan would be enough so that pancakes don’t stick.
* A trick of the trade from Day Day (my mom) when beating egg whites: drop a pinch of cream of tartar in with the egg whites. It helps them beat higher. I also beat them past “soft peaks” because egg whites scare the bejeezus out of me. I’m always terrified they’ll deflate.
* The batter will seem super thick before you add the egg whites. Proceed with faith… it will loosen up and become a beautiful consistency.
* I, of course, did not read the recipe carefully enough and accidentally added all of the sugar in with the blueberries in the very beginning of my pancake adventure. I just shrugged and thought, “Well, it’ll all blend together in the end.” Turns out it did! That’s how good this recipe is.
Lemon and Blueberry Sheet Pan Pancakes (recipe care of sunset.com)
INGREDIENTS: 1/2 cup unsalted butter (melted and divided, plus more for pan), 3 cups blueberries (divided), 2 tablespoons lemon juice, 1/2 cup granulated sugar (divided), 2 cups flour, 2 tablespoons baking powder, 1/2 teaspoon kosher salt, 4 large eggs (separated), 1 carton (15 oz.) ricotta cheese, 2 tablespoons lemon zest, 1 cup whole milk, powdered sugar and maple syrup (for serving)
DIRECTIONS: Preheat oven to 425°. Grease a sheet pan (a 12- by 17-in. rimmed baking sheet) with butter or cooking spray and line with parchment paper. Set aside.Combine 2 cups blueberries, the lemon juice, and 2 tbsp. granulated sugar in a medium bowl. Let sit 15 minutes or so. Combine flour, baking powder, and salt in another medium bowl. In a third medium bowl, beat egg whites with a mixer until soft peaks form. In a large bowl, whisk egg yolks, ricotta, remaining 6 tbsp. granulated sugar, 6 tbsp. melted butter, the lemon zest, and milk to blend. Gradually add dry ingredients, whisking until smooth. Fold in egg whites and blueberry-sugar mixture. Spread in prepared pan, smoothing top with a spatula. Bake until center is set and springs back when touched, 12 to 14 minutes. Remove pancake from oven and preheat broiler to high with a rack 5 in. from heat. Brush remaining 2 tbsp. butter over top of pancake. Broil until golden brown, 30 to 60 seconds. Cut pancake into 12 squares and dust with powdered sugar. Serve with the remaining 1 cup blueberries and maple syrup.