Monday, January 16, 2017

Pancake Squares



Oh my goodness! I think I've really ventured out into the territory of laziest mom of the year, with this one. But it worked!

I love the idea of pancakes for dinner on a busy evening. But what about when you don't even have the time to flip pancakes on the griddle. I had a meeting to get ready for and go to on Thursday evening. I thought about leaving the batter and griddle, hot and letting everyone make their own, as they came in the house. However, the last person to come home, sometimes doesn't even walk through that door until 8 or 8:30. I didn't want to leave pancake batter out on the counter for 2 hours, and the griddle going the whole time. So, while I got ready, the pancakes cooked themselves, and they didn't need flipping. How's that for efficiency? They tasted great, everyone had their share, and I was able to make dinner with less hands-on time.


  • jelly roll sheet pan, with raised edges
  • oven at 375 degrees F
  • 2 tablespoons oil and butter combined, for best flavor, for ease you can just use 2 T oil
  • pancake batter that uses about 2 cups of flour, total, enough to make pancakes for 5 adults

Have your batter ready to go. Once the baking sheet and oven are hot, you want to pour/spread it all in the pan, quickly. If you are baking pancakes for more than 5 or 6 people, you'll want to use 2 jelly roll pans, to ensure the cakes are not too thick.

Begin to preheat the oven to 375, with the pan and butter/oil in the oven. When oven is hot enough, the pan will be, too.

Take the jelly roll pan out of the oven, once hot, and use a metal spatula to spread the oil and butter over all of the bottom of the pan. Pour the batter into the pan, spread as needed. (It doesn't need to come all the way to the edge of the pan, but close to it.)

Return to hot oven and bake for 15-18 minutes or until baked all the way through. Cut into squares and serve.

15 comments:

  1. Brilliant! Love it! I'll have to mention this to our sons, who like pancakes (and are used to eating the leftovers from the freezer), but who find the prospect of standing and flipping a big batch either unappealing or too time-intensive! Awesome! Thanks for sharing! Have a great week! Sara

    ReplyDelete
    Replies
    1. Hi Sara,
      I hope your sons can use this idea. Have a great week, yourself!

      Delete
  2. My family doesn't like breakfast for supper for some reason. I like it though. And what a good idea this is! I also like making waffles and then either freezing them or putting them in the fridge. Then the family can just toast them in the toaster when they want to eat. But it's the same babysitting as a pancake would be so you wouldn't have saved any time. I think that sounds good for supper tonight.

    Alice

    ReplyDelete
    Replies
    1. Hi Alice,
      My plan, when I make waffles, is always to make a lot, extra, to freeze for later. Somehow, it doesn't matter how many I make, they all get eaten before I get to freezing them. My waffle iron only has 2 wells. Maybe if I had a larger iron, I could double a batch, make more in one standing, and then have some for freezing.
      This method worked so well for me that I'm not sure I will ever make pancakes the other (real) way!

      Have a great day, Alice!

      Delete
  3. This is GENIUS! I have got to try it soon since my family loves "brinner"! Thanks for sharing this clever idea!!!

    ReplyDelete
    Replies
    1. Hi TrayceeBee,
      Thanks! I hope this works as well for you as it did for me!
      Have a great day!

      Delete
  4. Now you're venturing into my way of cooking. :) I don't consider it lazy, I consider it efficient.

    ReplyDelete
    Replies
    1. Hi live and learn,
      I thought of you as I was making these, actually! It was very efficient, and they all got gobbled up. So the shape wasn't a problem for anyone.
      Have a great day, live ad learn!

      Delete
  5. Years ago, I went with a friend to a B&B and the breakfast served was similar to this--an oven pancake--I don't remember a lot about it (I think it had blueberries in it) but I remember that I thought it was good. Maybe you just need to open a B&B and serve this as one of your gourmet breakfasts! :)

    ReplyDelete
    Replies
    1. Hi Kris,
      Well, there ya go. Someone else (and B & B, at that), is doing pancakes this way, too! I love the blueberry addition. I will give that one a try, a well.
      Have a great day, Kris!

      Delete
  6. I wish I had seen this post yesterday morning. We made McGriddle breakfast sandwiches for the grandkids, and my husband struggled to shape the scrambled eggs in a neat round sheet, since it cannot be a loose scramble. I will definitely keep this in mind next time because it is easier to cut the eggs in squares. Never thought to bake pancake batter either. Thank you for the idea!!

    Have a nice MLK day!!

    YHF

    ReplyDelete
    Replies
    1. Hi YHF,
      I think eggs would work well, baked, too. And would be a lot easier than trying to make a bunch of small mounds of scrambled eggs in a skillet. But I bet your McGriddle sandwiches were gobbled up, nonetheless!

      Delete
    2. Thanks, never tried baking eggs instead of frying. Will try it next time!

      YHF

      Delete
  7. This is a great idea! I can't wait to try it. This will
    be the new way for pancakes:) I hate flipping them I don't mind making waffles. Mine only makes 2 at a time.
    Blessing,
    Patti

    ReplyDelete
    Replies
    1. Hi Patti,
      I'm glad you can use this idea. I think this will likely be my way for making pancakes for the family, now, too!
      Have a great day, Patti!

      Delete

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