This recipe is from the NordicWare site. We’ve chosen to include it here because of our October 2019 Featured Give-away.
Cooking your entire meal on a single sheet pan makes dinners easy and delicious and cleanup is a breeze. After you try this recipe, let us know what you think in the comments below. And don’t be afraid to experiment and change things up based on what you have on hand. The original recipe (as shown here) is southwest inspired but could easily be changed up by substituting different spices. You could use any summer squash in lieu of zucchini. Let your imagination (and your spice pantry) go crazy.
You’ll find the following items that were used in this recipe at The Kitchen Company.
** Used in this recipe **
- NordicWare Baker’s Half Sheet Pan
- Measuring cups
- Measuring spoons
- Mixing bowls
- Mixing spoons
- Chef’s knives
- Oven mitts/potholders
** Optional tools **
- Silpat half sheet pan non-stick liner (optional)
- Corn Cutter (for getting the kernels off fresh cobs) (optional)
- Garlic peelers and mincers
Sheet Pan Sweet Potato Hash
- oil for the pan (or use a Silpat)
- 2 sweet potatoes peeled and cubed
- 2 zucchini sliced or cubed
- 1 red bell pepper sliced
- 1/2 red onion sliced
- 1 (15oz) can black beans rinsed and drained
- 1 cup corn fresh or frozen
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- salt and pepper
- 6 eggs
Preheat oven to 425F. Lightly oil or spray Baker's Half Sheet pan. Place sweet potatoes in microwave safe bowl and precook for 3-5 minutes. Alternately you can pre-parbake them or steam them for 8-10 minutes. When they are cool enough to handle, mix the cubed sweet potatoes with the zucchini, red bell pepper, onion, black beans, corn, olive oil, garlic, chili powder, cumin, and paprika.
Spread the mixture evenly onto prepared half sheet. Bake for 15-20 minutes, stirring halfway through. Remove from the oven and, using a spoon, make six wells in the vegetables for the eggs. Crack an egg into each well. Sprinkle eggs with salt and pepper and return to the oven for an additional 7-9 minutes or more depending on how you like your eggs. Serve immediately.
These pancakes are from Martha Stewart’s Everyday Food (2006) and are an easy recipe for pancakes any day (or night) of the week. Pancakes from scratch are a fabulous recipe to begin teaching children the basics of cooking. They don’t have a lot of ingredients but you’ll use your measuring cups, measuring spoons, and mixing bowls so the kids will learn the different measurements and how to get just what you need for the recipe. You’ll also be using basic cooking utensils such as a mixing spoon, whisk, and perhaps a ladle. Always supervise the cooking as the skillet is hot! When the pancakes are done, enjoy sharing them with your little cooks and watch how proud they are when they present you with a nice stack of heaven.
Easy Basic Pancakes
- 1 cup All Purpose Flour
- 2 tsp Baking powder
- 1 cup Milk
- 1 Large egg
- 2 tbsp Sugar
- 1/2 tsp Salt
- 2 tbsp Unsalted butter melted, or vegetable oil
Preheat the oven to 200 degrees f; have a baking sheet or heat-proof platter ready to keep the cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside
In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Heat a large skillet or griddle (non-stick or cast iron) over medium. Fold a sheet of paper towel in half and moisten with oil; carefully rub the skillet with oiled paper towel.
For each pancake, spoon 2 to 3 tablespoons of batter onto the skillet, using the back of the sppon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet)
Cook until the surface of the pancakes have some bubbles and a few have burst, 1 to 2 minutes. If they are burning before the bubbles appear, turn the heat down a bit. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in the oven. Continue with more oil and the remaining batter. You should have 12 to 15 pancakes. Serve warm with your favorite toppings.
These pancakes are my go-to item when having guests for breakfast or brunch and they are always a hit. The recipe is tried and true. I found it in a book we used to carry in the store called The Cornbread Gospels by Crescent Dragonwagon. We are no longer able to get the book for the store but it is available through Amazon private sellers and at Barnes & Noble online. At the time of this writing, Powell’s Book Store in Portland was out of stock.
I hope you get as much enjoyment from this recipe as I have.
Orange-Blueberry Cornmeal Pancakes
- 1/3 cup Stone-ground yellow corn meal
- 1/2 cup Unbleached white flour
- 1/2 cup Whole wheat flour preferably pastry flour
- 1 tbsp Sugar
- 1 tbsp Baking powder
- 1 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1 Egg
- Zest of one orange finely grated, preferably organic
- 1 cup Orange juice preferably freshly squeezed (about 2 large oranges)
- 1 cup + 2 tbsp Buttermilk
- 2 tsp Butter melted
- 1 cup Blueberries fresh or frozen (unthawed)
Combine the cornmeal, white and whole wheat flours, sugar, baking powder, baking soda, and salt in a medium bowl
In a smaller bowl, beat the egg then stir in the orange zest, orange juice, and buttermilk. Stir in the melted butter.
Pour the liquid mixture into the dry mixture and whisk quickly to blend the ingredients thoroughly. Do not overbeat. Stir in the blueberries.
Heat a skillet or griddle over medium-high heat. If it is non-stick you will not need oil or butter. If not, melt some butter in the pan and coat. When the skillet is nice and hot, lower the heat slightly to medium and spoon the batter onto it using about 2 tablespoons of batter per pancake.
Cook until bubbles appear on the surface and the edges look cooked then flip once and cook until done.
Serve with your favorite tasty toppings - butter, pure maple syrup, coconut flakes, toasted pecans - the list goes on.
Who doesn’t love a delicious perfectly cooked pancake? Pancakes can be savory or sweet, breakfast or dinner, silver dollar sized or dinner plate sized. But no matter how you like your pancakes, you should
- start with a great batter made with the best ingredients you can get
- patiently cook your pancakes on a pan that heats evenly
- carefully flip your pancakes when ready
Below is our version of the perfect thick and fluffy pancake.
This is a perfect recipe for thick and fluffy pancakes.
- 3 cups all-purpose flour Not self-rising
- 6 tsps non-aluminum baking powder Not baking soda
- 1 tsp salt
- 1/4 cup sugar
- 2.5 cups whole milk
- 2 eggs
- 6 tbls butter melted
In a large measuring cup, mix the eggs and milk well.
In an appropriate sized bowl that will accommodate all the ingredients, mix together the flour, baking powder, salt, and sugar.
Make a well in the center of the dry ingredients.
Add the melted butter to the egg/milk mixture then immediately pour it into the well in the dry ingredients.
Stir until just combined using a silicone spoon or spatula to draw the dry ingredients up from the bottom.
DO NOT OVER MIX
The batter should be lumpy and thick but decently incorporated.
Allow the batter to rest while you select your griddle or fry pan allowing time for it to heat to medium/medium high (you know your stove best).
When you flick a few droplets of water on your pan and they dance around, your pan is ready.
Add a little butter (or bacon grease) to the pan and coat it evenly.
Use a 1/2 cup measuring cup to dip from your batter bowl and pour the mixture onto the waiting griddle/pan.
Do not flip the pancakes until bubbles appear and pop. If your pancakes are burning before they are bubbling then turn down your heat.
Once they have bubbled and popped, flip them and let the other side cook. When they're done, they should slide on the pan easily.
Serve immediately with your choice of "garnishes".