How to Make Sheet Pan Pancakes, the Breakfast You Haven’t Tried Yet
In parts of the United States, it’s totally normal to eat a loaf of cornmeal and pork (known as scrapple) for breakfast; elsewhere, this dish is completely unheard of, but heaps of Cool Whip, canned fruit and Jell-O are scooped onto dinner plates as Jell-O salad. The truth is that we crave the local food of our childhood, even if it’s considered bizarre or surprising in other regions of the country.
Capri Cafaro wanted to bring people together through specific regional foods in her cookbook United We Eat: 50 Great American Dishes to Bring Us All Together.
This Cookbook Feeds People from Sea to Shining Sea
The idea came to Capri while she served on the Ohio state senate. She saw that food was a way to build camaraderie with everyone, no matter their beliefs.
To build the cookbook, Capri decided to feature 50 dishes, one from each state, alongside a short story and a fun fact about why that state is unique.
When developing the book, she also wanted to find foods that were truly special because they were important to the culture or history of a place. “You won’t find a Philly cheesesteak or Chicago-style deep-dish pizza,” she says, “but rather dishes that help tell our nation’s story through food.”
Where Are Sheet Pan Pancakes From?
This recipe for a sheet pan pancake that Capri has shared is from the state of Missouri. To give this brunch specialty a Missouri-specific twist, it also features two of the state’s most important crops, apples and walnuts. (The walnut is also the Show Me State’s official nut.) You can customize the recipe to feature the fruit from your region of the United States, too.
Capri notes that cooks don’t have to stick to sweet with this recipe: “I would also suggest a savory version with something like maple sausage.”
The toppings are endless once this sheet pan pancake comes out of the oven hot and golden brown. Maybe try Vermont’s state flavor (maple) or a helping of Delaware’s state fruit (strawberries).
How to Make Sheet Pan Pancakes
You can find the story paired with this recipe in Capri’s book, United We Eat. It’s available on Amazon and at local booksellers, too.
Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup milk
1 large egg
2 tablespoons softened butter
1/2 cup apple, peeled and chopped
1/4 cup walnuts, chopped
1/4 teaspoon nutmeg
Directions
Step 1: Prep
Preheat the oven to 425°F. Then, cover an 11×17-inch baking pan with aluminum foil or parchment paper and lightly grease with the cooking spray.
Step 2: Combine the ingredients
Combine flour, baking powder, baking soda, sugar and salt in a large mixing bowl. In a separate bowl, combine buttermilk, milk, egg and butter. Pour buttermilk mixture into flour mixture and stir to combine.
Step 3: Bake
Spread batter onto covered baking sheet, and scatter apples and walnuts across batter evenly. Bake for 10 to 12 minutes until browned and set.
What Other Recipes Are in the Cookbook?
Many of the recipes feature a state’s official food. The muffin recipe from Oregon is made with pears, the state fruit. Not every state has an official fruit, food or nut, but Capri was “surprised to learn that Oklahoma doesn’t just have a state food, but a whole official state meal that captures the rich cultural heritage of the state.” The roasted okra and butternut squash side dish that represents Oklahoma in the book is part of that official meal.
Others recipes in United We Eat capture the essence of the state. In her research she discovered “that Nevada had a history of Basque settlers that came to the state for the silver mines.” She used a recipe from Basque community for beef to represent the state.
We found each state’s signature food—take a look!
A State-by-State Guide to American Comfort Food
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Alabama: Apple Pear Cake
When my sister Catherine made her apple cake for me, I knew I needed the recipe. When I made it, I added some pears from the trees on our acreage. The resulting apple pear cake is so moist and tastes so good. Now every time I make it, people want my recipe. —Mary Ann Lees, Centreville, Alabama
Alaska: Salmon Party Spread
We're proud to serve our delicious Alaskan salmon to guests. Set out some crackers, and this slightly smoky spread will be gone in no time! —Kathy Crow, Cordova, Alaska
Arizona: Chorizo and Eggs Rancheros
For a festive Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in bowls made of tortillas. —Paul Williams, Fort Mohave, Arizona
Arkansas: Cajun Pecan Catfish
This is one of our favorite recipes. It's quick, easy and delicious. Just serve with a side salad, biscuits and mixed fruit for dessert. We like it a lot for Christmas Eve. —Jan Wilkins, Blytheville, Arkansas
California: Fantastic Fish Tacos
Searching for a lighter alternative to traditional fried fish tacos, I came up with this crispy, crunchy entree. It's a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California
Colorado: Green Chile Chicken Chili
The prep work for this chili is easy thanks to several pantry staples. It’s loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. —Fred Lockwood, Plano, Texas
Connecticut: New Haven Clam Pizza
This appetizer is the perfect start to any meal. It's always been a big hit with our family and friends. —Susan Seymour, Valatie, New York
Delaware: Eastern Shore Crab Cakes
In Delaware, we’re surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that. —Cynthia Bent, Newark, Delaware
Georgia: Georgia Peach Ice Cream
My state is well known for growing good peaches. This delicious recipe has been a family favorite for more than 50 years. —Marguerite Ethridge, Americus, Georgia
Florida: Macadamia Key Lime Pie
I make Key lime pie at least four times a month during summer, it’s so refreshing. The shortbread crust adds richness. —Brynn LeMaire, Gueydan, Louisiana
Hawaii: Grilled Huli Huli Chicken
I got this grilled huli huli chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California
Idaho: Hearty Potato Soup
Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. —Gladys DeBoer, Castleford, Idaho
Illinois: Homemade Chicago Deep-Dish Pizza
Since I live near Chicago, I've managed to sample more than my share of deep-dish pizzas. This recipe lets you re-create the best of my town—right in your town! —Lynn Hamilton, Naperville, Illinois
Indiana: Sugar Cream Pie
I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana
Iowa: Stuffed Iowa Chops
Here's a hearty dish for big appetites. The corn and apples make a tasty stuffing for the chops. —Judith Smith, Des Moines, Iowa
Kansas: Multigrain Cinnamon Rolls
This simple and easy-to-work with recipe is sure to become a family favorite. And the wholesome cinnamon rolls will fill your kitchen with a wonderful, warm aroma. —Judy Eddy, Baldwin City, Kansas
Kentucky: Mini Hot Browns
Here's my take on the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon piled on toasted rye bread and then topped with a rich cheese sauce. —Annette Grahl, Midway, Kentucky
Louisiana: New Orleans Gumbo
I’ve been making this New Orleans gumbo for at least 30 years. I’m originally from New Orleans, and I think it’s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It’s an old standby for my family, who requests it frequently. —Dolores M. Bridges, Danville, Kentucky
Maine: Lobster Rolls
To be truly authentic, melt a tablespoon of butter in a skillet and toast the outsides of the buns before filling with the cool lobster. —Taste of Home Test Kitchen
Maryland: Easy Crab Cakes
Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. —Charlene Spelock, Apollo, Pennsylvania
Massachusetts: Boston Baked Beans
Simmered in molasses, these slow-cooker Boston baked beans are perfect to take to your next potluck. The sauce is sweet, dark and rich and they complement anything you serve with them.—Darlene Duncan, Langhorne, Pennsylvania
Michigan: Michigan Cherry Pie
This tart Michigan cherry pie is delicious with the streusel topping but even better crowned with a scoop of vanilla ice cream. —Diane Selich, Vassar, Michigan
Minnesota: Wild Rice Soup
As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup—which I first had at my sister's house—brings me compliments no matter where I serve it. —Elienore Myhre, Balaton, Minnesota
Mississippi: Frozen Mud Pie
Here's one of those "looks like you fussed" desserts that is so easy it's become a standard for me. I love the mocha version, but pure chocolate lovers may prefer using chocolate chip ice cream. The cookie crust is a snap to make. —Debbie Terenzini-Wilkerson, Lusby, Maryland
Missouri: Sweet 'n' Smoky Kansas City Ribs
Tender and juicy, these ribs are packed with a big smoky punch. You won't believe how quick they are from grill to plate! —Gloria Warczak, Cedarburg, Wisconsin
Montana: Grilled Marinated Ribeyes
These juicy steaks are a favorite meal of ours when we go camping. Let them sit in tangy, barbecue-inspired marinade overnight and you've got a rich and hearty dinner ready to grill up the next day. —Louise Graybiel, Toronto, Ontario
Nebraska: Nebraska's Stuffed Beef Sandwiches
When I moved to Nebraska, I discovered many ethnic foods that I had never heard of before. A friend introduced me to this runza recipe, a German-Russian beef sandwich, and it quickly became a family favorite. —Dolly Croghan, Mead, Nebraska
Nevada: Sour Cream Lemon Pie
I first tasted this pie at a local restaurant and hunted around until I found a similar recipe—now it's my husband's favorite. —Martha Sorensen, Fallon, Nevada
New Hampshire: Apple Pumpkin Muffins
The combination of flavors makes this recipe a perfect treat for a cool fall day. These apple and pumpkin muffins are great for breakfast, dessert or an after-school snack. —Beth Knapp, Littleton, New Hampshire
New Jersey: Jersey-Style Hot Dogs
I grew up in northern New Jersey, where hot dogs with grilled potatoes were born. It's a combo you’ll love. —Suzanne Banfield, Basking Ridge, New Jersey
New Mexico: New Mexico Green Chili Breakfast
Back when I lived in the Southwest, we wrapped everything up in a tortilla. Breakfast burritos in every possible combination are very popular in New Mexico. —Angela Spengler, Tampa, Florida
New York: Crustless New York Cheesecake
This rich cheesecake is incredibly creamy. Even though the cake doesn't have a crust, I guarantee everyone will love it. —George Parsell, Flushing, New York
North Carolina: Carolina-Style Vinegar BBQ Chicken
I live in Georgia, but I appreciate the tangy, sweet taste of Carolina barbecue chicken. In fact, my sons are more likely to show up to dinner if they know I'm serving this slow cooker recipe. —Ramona Parris, Canton, Georgia
North Dakota: Blueberry Kuchen
In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available anytime I want this treat. —Anne Krueger, Richmond, British Columbia
Ohio: Buckeyes
These chocolate peanut butter balls (no bake!) are always popular at my church's annual Christmas fundraiser. They resemble chestnuts or buckeyes—hence the name. —Merry Kay Opitz, Elkhorn, Wisconsin
Oklahoma: Chicken-Fried Steak & Gravy
As a child, my grandmother taught me how to make this chicken fried steak. I taught my daughters, and when my granddaughters are bigger, I’ll show them, too. —Donna Cater, Fort Ann, New York
Oregon: Oregon's Best Marionberry Pie
I believe Oregon marionberries make about the best berry pie in the world. And when you add some cream cheese and flavorings, you'll be making the best even better! —Frances Benthin, Scio, Oregon
Pennsylvania: Pat's King of Steaks Philly Cheese Steak
This ultimate Philly cheesesteak recipe is a best-seller at Pat's King of Steaks Restaurant. Patrons praise its thinly cut beef and crusty Italian rolls. —Frank Olivieri, Philadelphia, Pennsylvania
Rhode Island: Dad's Famous Stuffies
The third of July is almost as important as July Fourth in my family. We make these stuffed clams on the third every year, and it's an event in and of itself! —Karen Barros, Bristol, Rhode Island
South Carolina: Southern Shrimp and Grits
A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company’s coming. It’s down-home comfort food at its finest. —Mandy Rivers, Lexington, South Carolina
South Dakota: Rich Fruit Kuchen
This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. —Stephanie Schentzel, Northville, South Dakota
Tennessee: Southern-Style Oven-Fried Chicken
I call this America’s best-loved oven-fried chicken. The secret is in the breading, which makes the chicken super moist and flavorful, herby and golden brown. —Elaina Morgan, Rickman, Tennessee
Texas: Savory Cornbread
Want to serve your favorite chili or stew with an equally amazing corn bread? Look no further than this simply perfect recipe. It's the best! I've brought it to potlucks many times. —Krista Klaus, Round Rock, Texas
Utah: Panguitch Potatoes
When my husband was in charge of our large pioneer celebration a few years ago, he decided to multiply our family favorite for a crowd. The dish is easy to fix and has become a standby for the event. Here is the original recipe, cheesy and comforting. —Lucile Proctor, Panguitch, Utah
Vermont: Maple Sticky Buns
My family has a small sugaring operation in our backyard. This recipe makes good use of the maple syrup we make. It's a family tradition to serve these sticky buns on Thanksgiving every year. —Priscilla Rossi, East Barre, Vermont
Virginia: Double Peanut Pie
I created this recipe for a national pie contest and won second place for my state. Many peanuts are grown here, and I always look for ways to use local products. —Vivian Cleeton, Richmond, Virginia
Washington: Washington State Apple Pie
This pie won Grand Champion in the Apple Pie category at the 1992 Okanogan County Fair. The pie looks traditional, but making your own filling gives it a different flair and great taste. —Dolores Scholz, Tonasket, Washington
West Virginia: Fresh Apple Cake
My Great-Aunt Lou made a luscious fresh apple cake recipe that became a family tradition. My mom makes it for our annual beach trip to the Outer Banks. —Cristy King, Scott Depot, West Virginia
Wisconsin: BBQ Brats
In Wisconsin, brats are a food group! We are always looking for new ways to cook them. This recipe is easy and a hit at any tailgate party or cookout, any time of year. —Jessica Abnet, DePere, Wisconsin
Wyoming: Wyoming Cowboy Cookies
These cookies are very popular here in Wyoming. Mix up a batch for your crew and see why. —Patsy Steenbock, Shoshoni, Wyoming
The post How to Make Sheet Pan Pancakes, the Breakfast You Haven’t Tried Yet appeared first on Taste of Home.
