Strawberries and Cream Sheet-Pan Pancake

Method

1. 1

   Adjust oven rack to middle position. Preheat oven to 425°F (220°C). Coat an 18- by 13-inch rimmed baking sheet with cooking spray.

2. 2

   In a medium saucepan, add strawberries, 6 tablespoons (75 g) granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries release their juices and soften, about 12 minutes. Remove from the heat and stir in 1/4 teaspoon salt. Let cool to room temperature, about 30 minutes.

3. 3

   Meanwhile, in a large bowl, whisk flour, baking powder, baking soda, 1 teaspoon salt, and remaining 1/2 cup granulated sugar.

4. 4

   In a medium bowl, whisk buttermilk, eggs, melted butter, and 2 teaspoons vanilla extract until well combined. Add buttermilk mixture to flour mixture and stir gently until just combined. (Batter should remain lumpy with a few remaining streaks of flour.) Allow batter to rest for 10 to 15 minutes.

5. 5

   Using a slotted spoon, remove about 1/2 cup (120 ml) cooked berries from juices and transfer to batter; fold to combine. Pour batter into prepared baking sheet and spread into an even layer with a rubber spatula. If needed, using a spoon or rubber spatula, spread berries around in batter to disperse evenly. Reserve remaining berries with syrup for serving.

6. 6

   Bake until pancake is puffed and golden brown and a wooden pick inserted in the center comes out clean, about 20 minutes. Allow pancake to slightly cool, about 5 minutes.

7. 7

   For the Whipped Cream: While pancake cooks and cools, in a medium bowl, beat remaining 6 tablespoons heavy cream until medium-stiff peaks form, 1 to 2 minutes. In a separate large bowl, combine cream cheese, powdered sugar, 2 tablespoons (30 ml) heavy cream, remaining 1 teaspoon vanilla, and remaining 1/4 teaspoon salt, and with an electric hand-mixer, beat on medium speed until smooth. Fold whipped cream into cream cheese mixture with a rubber spatula until combined and fluffy.

8. 8

   To Serve: Dust pancake evenly with powdered sugar. Slice into squares and serve warm, topped with pats of butter, whipped cream mixture, and reserved cooked berries along with their syrup.

Nutrition

calories

533 kcal

fatContent

23 g

fiberContent

2 g

sugarContent

32 g

sodiumContent

619 mg

proteinContent

11 g

cholesterolContent

131 mg

carbohydrateContent

70 g

saturatedFatContent

14 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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