My most popular post on this blog is my Apple Cinnamon Sheet Pan Pancake recipe. I thought it was time for a revamp of that post, one, because I initially wrote it as a gluten-free recipe, and two, because the world looks a little different this year, so you may not be cooking for a crowd.
It turns out that I don't need to avoid gluten, but if you do, the recipe is mostly unchanged, except you'll obviously be using gluten-free Bisquick!
I initially wrote this recipe with the intention of cooking for a crowd. We are big fans of breakfast, and I totally miss our weekend routine of family breakfasts at our local diner. As breakfast fans, we were making breakfast sandwiches for a birthday brunch, using pancakes as the "bread". These sheet pan pancakes (sheet pancakes?) work well as part of a sandwich, but they also shine on their own.
Apple Cinnamon Sheet Pancakes
Ingredients:
- 1 cup Bisquick
- 2 tbsp cooking oil of choice, plus a little for greasing the pan
- 1 egg
- 1 cup milk
- 1/2 tsp cinnamon, plus extra for topping the batter (I recommend being very generous with the cinnamon, personally!)
- dash of nutmeg
- 1/4 tsp almond extract
- 1 apple of your choice, peeled and chopped. I used gala because that's what I had on hand
- A few slices of bacon, optional but recommended!
- Maple syrup
- Preheat oven to 425 degrees, and grease the baking pan.
- If cooking bacon, do this now (I usually bake this on a separate baking sheet as well, following the instructions on the package).
- While bacon is cooking, mix ingredients 1-6 together in a large bowl.
- Pour into the greased pan.
- Sprinkle cinnamon over the top of the batter, and swirl gently with a butterknife to give a nice "cinnamon swirl" appearance. Sprinkle apples over the top of the batter.
- Bake for 15 minutes. Broil for 3.
- Slice into squares and serve!
- Post on instagram and tag me @cupcakesandcoffeebreaks.
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