Sheet Pan Pancake

Ingredients

• 2 eggs (large)
• salt (a pinch)
• 350 ml milk (lukewarm)
• 2 tbsp vegetable oil (can substitute with 20g melted butter)
• 130 g all-purpose flour (between 120-140g)
• 0.5 cup chocolate hazelnut spread (for filling; adjust to preference)
• 1 cup fresh strawberries (sliced, for filling)
• powdered sugar (for dusting)

Steps

1. 1

   Preheat your oven to 180°C (350°F). Line a large, deep baking tray (oven sheet pan) with parchment paper.

2. 2

   In a mixing bowl, beat the 2 eggs with a pinch of salt.

3. 3

   Add the 350 ml of lukewarm milk and 2 tablespoons of oil (or 20g melted butter) to the egg mixture and whisk to combine.

4. 4

   Gradually whisk in the flour (120-140g) until the batter is smooth and well incorporated.

5. 5

   Pour the batter into the prepared baking tray, spreading it evenly.

6. 6

   Place the tray in the oven and bake for 30-35 minutes, or until the pancake develops a light golden-brown crust.

7. 7

   Immediately upon removing from the oven, flip the pancake over and carefully peel off the parchment paper.

8. 8

   Allow the pancake to cool slightly before adding the filling.

9. 9

   Spread the chocolate cream over the surface and top with fresh sliced strawberries (or your choice of filling).

10. 10

    Roll the pancake tightly into a log and dust the top with powdered sugar before serving.

Notes

Filling variations mentioned by the author: jam, honey with walnuts, sautéed apples with cinnamon, pistachio cream, ricotta with lemon, or peanut butter and bananas.

Nutrition per serving

• dessert
• breakfast
• baked
• sheet pan
• pancake
• vegetarian
• sweet