Recipe courtesy of Food Network Kitchen

Sheet Pan Cereal Pancake

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  • Level: Easy
  • Total: 1 hr 15 min (includes soaking and cooling times)
  • Active: 20 min
  • Yield: 8 servings



Special equipment:
a 10-by-15-inch nonstick jelly roll pan
  1. Put each type of cereal into a separate small bowl (for a Viv's Tips Hack, do this step in the disposable cereal cups); set aside 1 tablespoon of each type of cereal for later use. Pour 1/2 cup of the milk and 1/4 cup of the buttermilk into each bowl and stir to submerge the cereal. Soak the cereal for 30 minutes.
  2. Preheat the oven to 375 degrees F.
  3. Strain the milk from the cereal bowls separately into 4 new small bowls, pressing with a ladle to squeeze out as much milk from the cereal (discard the wet cereal). Whisk the eggs in a medium bowl until homogenous. Distribute the egg mixture among the bowls of cereal milk. 
  4. Put the butter in a 10-by-15-inch nonstick jellyroll pan. Put the pan in the oven until the butter is mostly melted, about 2 minutes. Remove from the oven and let cool briefly. Swirl the butter around the pan to coat the bottom, then pour the remainder into a spouted container. Distribute the melted butter among the bowls of cereal milk and whisk to combine.
  5. Combine the flour, sugar, baking powder and salt in a medium bowl. Drop a little less than 1/2 cup of the dry mixture into each bowl of cereal milk. Stir just until combined; the batters will be lumpy. 
  6. Envision 4 quadrants on the prepared pan. Pour each batter into a separate corner of the pan and spread with a spatula to fill each quadrant. Sprinkle the remaining tablespoon of dry cereal on top of each quadrant according to the flavor of the cereal milk. Bake until bubbles set on the surface and the pancake is firm, about 15 minutes. Let cool for 10 minutes. 
  7. Cut into squares and serve warm with maple syrup.