Tia Mowry's Sheet PanCakes Are A Quick & Easy Way To Make Breakfast For The Family: Recipe
Even on a relaxing weekend, making sure that the entire brood has a proper breakfast is easier said than done — something mom-of-two Tia Mowry knows all too well.
That's exactly why when it comes to cooking, the actress sticks to crowd-pleasing meals that don't force her to spend hours over the stove. She shares her favorite dishes in her new cookbook, The Quick Fix Kitchen: Easy Recipes and Time-Saving Tips for a Healthier, Stress-Free Life.
The Sister, Sister star shared her recipe for "Sheet PanCakes" with Glamour, and since one batch serves eight, the breakfast is a great way to save time. In fact, the meal takes 15 just minutes to prepare.
"I bet you never imagined making pancakes this way, but with a sheet pan, the possibilities are endless," she insisted. "This recipe is a perfect example of quick fixing: It's fun, it easily caters to everyone’s preferences in one fell swoop, it lets kids go wild, and it offers up a group activity for everyone."
Keep scrolling for the ingredients and directions, as excerpted from her book.
Ingredients:
- 2 cups dairy milk or unsweetened nut milk
- 2 teaspoons apple cider vinegar or distilled white vinegar
- ½ cup (1 stick) unsalted butter, melted
- 2 cups all-purpose flour
- ⅔ cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (optional)
- ½ teaspoon kosher salt
- 2 large eggs, whisked
- 2 teaspoons pure vanilla extract
The brunette babe suggested sliced bananas, blueberries (fresh or frozen), sliced strawberries, raspberries, chocolate chips or toasted coconut flakes for toppings, and maple syrup or cut-up fresh fruit for serving.
Directions:
1. In a two-cup measuring cup, combine the milk and vinegar. Whisk and set aside.
2. Preheat the oven to 425°F. Generously brush an 11x17-inch sheet pan with 4 tablespoons of the melted butter.
3. In a large bowl, sift the flour, cornstarch, baking powder, baking soda, cinnamon (if using), and salt.
4. Make a well in the center of the dry ingredients and add the eggs, vanilla, remaining 4 tablespoons melted butter, and milk/vinegar mixture.
5. Mix just until combined. Do not overmix, because it overactivates whatever batter you are making. In this case, it will leave pancakes heavy, so mix only until the ingredients are combined. (If you think you’ve overmixed, let the batter rest for 10 minutes before pouring it on the pan. This also relaxes the gluten in the flour, bringing back the light fluffiness we all love about pancakes. And sifting dry ingredients before mixing helps break up any clumps and gives your batter a smoother texture.)
6. Pour the batter into the prepared sheet pan and spread evenly, making one big rectangular pancake. Arrange any desired toppings on the batter—mix them up, separate them, have the kids go to town.
7. Bake until golden brown and a toothpick in the center comes out clean, eight to 10 minutes, rotating the pan halfway through. Remove from the oven, and let sit for a few minutes. Cut into squares. Serve with maple syrup and more fresh fruit on the side.
If there are leftover pancakes in the pan, let cool completely. Transfer them to an airtight container and freeze for up to three months. To serve, remove from the freezer and reheat in the oven or microwave.
