Strawberry Shortcake Sheet Pan Pancakes Recipe By Tasty Recipes

STRAWBERRY SHORTCAKE PANCAKES RECIPE BY TASTY

Steps:

• In a saucepan over medium heat, add the quartered strawberries, water, and sugar. Stir until combined and bring to a boil.
• Turn down the heat and simmer for 10 minutes. If the syrup is too thin, mix together the cornstarch and water and add it to the strawberries. Stir again and cook until thickened about 5 minutes. Set aside.
• In a medium bowl, mix together the wet ingredients.
• In a large bowl, mix together the dry ingredients.
• Slowly add the wet ingredients to the dry and gently mix until just incorporated. Do not over-mix!
• Heat 1 tablespoon of butter on a skillet over medium heat.
• Add ½ cup (145 g) of batter to the skillet and cook until bubbles form on the surface of the pancake. Flip and set aside.
• Stack the pancakes and top with strawberry syrup and a dollop of whipped cream.
• Enjoy!

STRAWBERRY SHORTCAKE RECIPE BY TASTY

Steps:

• Marinate the strawberries: in a medium bowl, combine the strawberries, sugar, lemon zest, and salt. Set aside to marinate while you make the shortcakes.
• Preheat the oven to 400°F (200°C).
• In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt. Add the cubed butter and, using your fingers, cut in the butter until pea-sized pieces form and the mixture starts to clump together. Add 1 cup (240 ml) cream and mix just to combine.
• Transfer the mixture to a clean work surface and pat into a ¾-inch-thick (2 cm) rectangle. Cut into 8 squares. Use a pastry brush to brush the tops of each square with the remaining 1½ tablespoons of heavy cream and sprinkle with the remaining tablespoon of sugar and flaky salt.
• Bake for 20 minutes, until the shortcakes are cooked through and golden on top.
• Cool the shortcakes, then split and serve with the marinated strawberries and whipped cream.
• Enjoy!

STRAWBERRY SHORTCAKE SHEET PAN PANCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
• Pour batter onto a parchment paper-lined baking sheet and spread to the edges.
• Place cream cheese on top of the batter, followed by the strawberry slices.
• Bake for 15 minutes, or until golden brown.
• Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
• Enjoy!

BISQUICK STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
• In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
• Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
• Split warm shortcakes; fill and top with strawberries and whipped cream.

MIXED BERRY SHEET PAN PANCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
• Pour batter onto a parchment-lined baking sheet and spread to the edges.
• Place strawberry slices on top of the batter, followed by the blueberries and raspberries.
• Bake for 15 minutes, or until golden brown.
• Cut into squares and serve immediately, or freeze up to 1 month.
• To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
• Enjoy!

SHEET TRAY PANCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a bowl, mix whole wheat flour and baking powder.
• Add in milk, applesauce, egg, and vanilla extract. Mix until well combined.
• Pour pancake mix on a greased baking sheet and evenly spread out.
• Add desired toppings onto the whole pan or place in different corners for a variety.
• Bake for 15 minutes.
• Cut into squares. Serve now or freeze for up to a month.
• Enjoy!