No lie, sheet pancakes are easier on the orthotactically challenged. But getting that fluffy puffy pancake with the crisp sear on all sides can be a challenge. Today was by far the best batch we made and this is how we did it.
The Perfect 100% Whole Wheat Sheet Pancake
Ingredients
Instructions
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Separate your four eggs and beat the whites until you have stiff peaks.
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Combine the wet and dry ingredients in separate bowls and mix each well.
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Fold the wet mixture into your stiff egg whites, then gently stir in the flour until just combined. Do not over whisk.
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Pour your melted butter into two sheet pans or one EXTRA LARGE sheet pan and brush the bottom and sides. Spread your batter, top with your favorite toppings (if desired). Bake at 350° for 15 minutes on convection or until done.
