Berry buttermilk pancake tray bake
Berry buttermilk pancake tray bake combines the tartness of buttermilk with fresh berries for a delightful breakfast or brunch dish. This easy-to-make, crowd-friendly bake offers comforting homemade pancake flavors in a convenient format.
Cook time 15 min
Prep time 20 min
Ingredients:
2 cups all-purpose white wheat flour1/3 cup sugar
1 tsp baking soda
1 cup buttermilk
1 egg
2 tsp vanilla extract
1/4 cup butter
1 cup raspberries
2 cups strawberries
1 cup blueberries
Berry buttermilk pancake tray bake is a delightful twist on traditional pancakes. Combining the tartness of buttermilk with the sweetness of fresh berries, this recipe offers a delectable and visually appealing dish that's perfect for breakfast or brunch. Easy to make and perfect for serving a crowd, this tray bake brings together the comforting flavors of homemade pancakes in a convenient, bake-and-serve format.
Instructions:
Preheat your oven to 375°F (190°C). Grease a baking tray (approximately 9x13 inches) with butter or cooking spray.
In a large mixing bowl, combine the all-purpose flour, sugar, and baking soda. Mix well to ensure that the baking soda is evenly distributed throughout the flour.
In a medium bowl, whisk together the buttermilk, egg, vanilla extract, and melted butter until well incorporated.
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to over-mix, as this can make the pancakes tough. The batter should be slightly lumpy.
Gently fold in the raspberries, strawberries, and blueberries into the batter until they are evenly distributed. Be careful not to break the berries.
Pour the batter into the prepared baking tray, spreading it out evenly with a spatula.
Place the tray in the preheated oven and bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the pancake tray bake to cool for a few minutes before cutting into squares. Serve warm with your favorite toppings such as maple syrup, whipped cream, or additional fresh berries.
The Berry buttermilk pancake tray bake is not only a treat for the eyes but also for the taste buds. The combination of fluffy pancake texture with bursts of berry flavor in every bite makes this dish a sure winner at any breakfast or brunch table. With these tips and careful preparation, you'll have a delicious and satisfying meal that brings joy to casual mornings or special occasions alike.
Berry buttermilk pancake tray bake FAQ:
Bake the pancake tray bake in a preheated oven at 375°F (190°C) for 25-30 minutes. It's done when the top is golden brown and a toothpick inserted into the center comes out clean.
Yes, you can use frozen berries in this recipe. Just be aware that they may add extra moisture to the batter, which could slightly alter the texture. Consider reducing the buttermilk by a tablespoon if needed.
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze portions for up to 2 months; just reheat in the oven or microwave before serving.
A 9x13 inch baking tray is recommended for this recipe. This size allows the batter to cook evenly and achieve the right pancake texture.
If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.
Tips:
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Melt the butter gently and let it cool slightly before mixing with other ingredients to prevent curdling.
- Gently fold the berries into the batter to prevent them from bursting and staining the mix.
- Use fresh, ripe berries for the best flavor and texture, but frozen berries can be a good substitute in a pinch.
- Line the baking tray with parchment paper or grease it well to ensure easy removal of the tray bake.
- Let the bake cool for a few minutes before cutting into squares to prevent it from falling apart.
Nutrition per serving
8 ServingsCalories 240kcal
Protein 5g
Carbohydrates 40g
Fiber 3.33g
Sugar 13g
Fat 7g
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