Strawberries and Cream Sheet-Pan Pancake
Inspired by techniques from Serious Eats.
A generous sheet of fluffy pancake baked golden with cooked strawberries folded in and topped with a cloud of vanilla cream and berry syrup.
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Method
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Equipment
- medium saucepan
- slotted spoon
- large bowl
- 2 medium bowls
- 33 x 46 cm rimmed baking tray
- rubber spatula
- electric hand mixer
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 552 kcal |
| Protein | 11.1 g |
| Carbohydrate | 74.3 g |
| of which sugars | 35.5 g |
| of which free sugars | 28.6 g |
| Fat | 23.6 g |
| of which saturates | 13.8 g |
| Fibre | 2.4 g |
| Salt | 1.52 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Strawberries
- 455 g strawberries, hulled and halved
- 75 g caster sugar
- 1 tbsp lemon juice
- 1 g fine sea salt or table salt a pinch
Batter
- 385 g plain flour
- 2 tsp baking powder
- ¾ tsp bicarbonate of soda
- 3 g fine sea salt or table salt about ½ tsp
- 120 g caster sugar
- 480 ml full-fat buttermilk, at room temperature
- 3 large eggs, at room temperature
- 85 g unsalted butter, melted, plus soft butter to serve
- 2 tsp vanilla
- 1 tsp neutral oil or oil spray, for the tray
Cream topping
- 115 g cream cheese, softened
- 28 g icing sugar, plus more for dusting
- 120 ml double cream 90 ml whipped, 30 ml beaten with the cream cheese
- 1 tsp vanilla
- 1 g fine sea salt or table salt a pinch
- 1
Make batter. Whisk 383 g plain flour, 2 tsp baking powder, ¾ tsp bicarbonate of soda, ½ tsp fine salt and 95 g caster sugar. Whisk 480 ml full-fat buttermilk (room temperature), 3 large eggs (room temperature), 86 g unsalted butter (melted) and 2 tsp vanilla, add to the flour and stir until just combined (lumpy); rest 10-15 min.
- 2
Fold and spread. Lift about 120 ml berries from their juice with a slotted spoon and fold into the batter. Spread in the tray, spreading the berries evenly; keep the rest with their syrup.
- 3
Bake. Bake until puffed and golden and a cocktail stick comes out clean (about 20 min); cool 5 min.
- 4
Make cream. Whip 90 ml double cream to medium-stiff peaks (1-2 min); beat 113 g cream cheese (softened), 28 g icing sugar, 30 ml double cream, 1 tsp vanilla and a pinch of fine salt smooth on medium; fold in the whipped cream.
- 5
Finish. Dust with icing sugar, cut into squares and serve warm with soft butter, the cream and the berries in syrup.
Storage
The strawberry mixture can be made 1 day ahead and chilled airtight; the pancake is best warm, and leftovers keep 4 days airtight and reheat gently in the oven. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
