Killer Pancakes

These pancakes ditch two pancake conventions at once: there’s no griddle and there’s no dairy. The batter goes onto a sprayed sheet pan in dollops and bakes in the oven, and the liquid is the reserved juice from a can of fruit cocktail rather than milk. The fruit itself folds into the batter for sweet pockets of pineapple, peach, and pear in every bite.

The technique is closer to a drop biscuit than a true pancake, with crispy golden edges and a soft, slightly cakey centre. The 350°F (175°C) oven bakes them evenly without the constant flipping that pancakes on the stove require, which is the appeal: pop the trays in, walk away, come back to a batch of eight in 15 minutes.

The two egg whites are the only fat source, which keeps these pancakes notably low in fat. Beating them frothy before mixing in the juice adds air to the batter, which helps the pancakes puff up in the oven instead of staying flat.

Pro Tips

• Drain the fruit cocktail well but reserve all the juice. The juice is the only liquid in the batter; without it you’ll have dry dough.
• Leave at least 2 inches between dollops on the sheet pan. The batter spreads as it bakes, and crowded pancakes merge into one big sheet.
• Check for doneness at 10 minutes. The pancakes should be puffed, golden, and lightly springy to the touch.
• Serve immediately. Like regular pancakes, baked ones lose their fluff and crisp edges quickly.

Variations

• Use a small can of crushed pineapple instead of fruit cocktail for a single-fruit version, and use that juice as the liquid.
• Top with fresh sliced strawberries, peaches, or blueberries and maple syrup for a brighter finish.
• Add a teaspoon of cinnamon and a teaspoon of vanilla extract to the batter for a more aromatic version.