Buzz
Photo: Greg Dupree, Prop Stylist: Chelsea Zimmer, Food Stylist: Claire SpollenIf you're looking to feed a crowd, this lemon poppyseed sheet pan pancake recipe will give you more time to relax and less time flipping pancakes in a pan. The pancakes are bursting with lemon flavor and soft thanks to the addition of ricotta cheese, and poppy seeds are sprinkled evenly throughout. While the pancake bakes in the oven, a homemade blueberry sauce gently simmers on the stove, but you can also use store-bought blueberry compote to save even more time.
Be careful not to overwhisk the batter, as this can prevent the pancake from rising properly. Some lumps are fine, but avoid dry clumps or streaks of flour.
Ingredients List
Non-stick cooking spray
2 cups (240 g) all-purpose flour
1/4 cup poppy seeds
1 Tbsp. baking powder
3/4 tsp. kosher salt
1/2 tsp. baking soda
4 large eggs
1 1/4 cups whole milk
1/4 cup (50 g) granulated sugar
3 Tbsp. lemon zest plus 1/4 cup and 2 tsp. fresh lemon juice (from 4 lemons), divided
1 tsp. pure vanilla extract
8 oz. whole-milk ricotta cheese
1/4 cup pure maple syrup
3 cups (approximately 1 lb.) fresh or frozen blueberries, divided
Instructions
Preheat the oven to 400°F. Lightly grease an 18-by-13-inch rimmed baking sheet with cooking spray and line it with parchment paper.
In a medium bowl, whisk together flour, poppy seeds, baking powder, salt, and baking soda. In a separate large bowl, whisk together eggs, milk, sugar, lemon zest, 1/4 cup of lemon juice, vanilla extract, and ricotta cheese. Add the dry ingredients to the wet ingredients and stir until the mixture is slightly lumpy and no visible flour streaks remain. Pour the batter onto the prepared baking sheet and smooth the surface to create an even layer.
Bake for 10 to 12 minutes, or until a wooden pick inserted into the center comes out clean. Then, increase the oven temperature to broil and broil for an additional 1 to 3 minutes, until the top turns golden brown.
While the pancake bakes, combine maple syrup, the remaining 2 teaspoons of lemon juice, and 2 cups of blueberries in a medium saucepan. Cook over medium heat, stirring often, until the blueberries burst and the mixture thickens into a syrupy consistency, about 8 to 10 minutes. Remove from heat and stir in the remaining 1 cup of blueberries (if using frozen, thaw them first).
Cut the pancake into squares and serve topped with the blueberry syrup.
Make-Ahead Tip: You can store the untopped slices in the refrigerator for up to 5 days or freeze them for up to 2 months. Reheat in the microwave or toaster oven. Store the blueberry syrup in the refrigerator for up to 1 week.
