Ree Drummond had other ideas last year, when it seemed like everyone was making everything from scratch and caring for sourdough starts. She gave herself permission to relax and take some short cuts. The Pioneer Woman Cooks:
Super Easy!, her sixth volume, captures her stress-free cooking style. "Creating the recipes was a lot of fun," Ree explains. "To me, it was a creative challenge to strike a balance between home cooking and convenience cooking. I'd made many of them on my show during quarantine."
She can avoid watching over individual pancakes on a griddle by making these pancakes in a sheet pan. To make everyone in the family happy, they also come with a triple whammy of toppings: chocolate chips, strawberries, and blueberries.
Ingredients:
- 2 1/2 cups whole milk
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tablespoons baking powder
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) salted butter, melted
- 1 cup thick-sliced strawberries
- 1 cup chocolate chips
- 1 heaping cup blueberries
- Butter and warm pancake syrup, for serving
Directions:
Step No.1
Set oven temperature to 425˚F.
Step No.2
Blend the milk, eggs, and vanilla in a blender, pulsing to mix everything thoroughly. Mix in the flour, baking powder, sugar, and salt, and process for 25 to 30 seconds, or until smooth. Add half of the melted butter, then pulse to mix it in a few times.
Step No.3
Spoon over two tablespoons of melted butter into a sheet pan, and then add the pancake mix. Three portions of strawberries, chocolate chips, and blueberries should be sprinkled over the batter. Bake for 20 minutes or until the top is brown.
Step No.4
Drizzle the pancake with the remaining 2 tablespoons of melted butter.
Step No.5
Cut into squares and serve warm syrup and butter on top!
Note from the Cook
To try something different, cut the pancake into squares and then sprinkle on the toppings!
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