Tia Mowry’s Sheet PanCakes Are the Perfect Easy Treat for Fall

And they only take 25 minutes to prep and cook.

Tia Mowry’s Sheet PanCakes Are the Perfect Easy Treat for Fall

Tia Mowry is known for many things. She’s one half of a power duo with twin sister Tamara Mowry, an actor on hits like ’90s sitcom Sister, Sister and Netflix’s Family Reunion, a wellness cofounder of vitamin and supplement line Anser, a lifestyle host (see Tia Mowry’s Quick Fix), and the creator of an upcoming homeware collection called Spice by Tia Mowry. (It launches later this year.) 

But did you know that the 43-year-old mom of two also has a degree in psychology from Pepperdine University? Mowry credits her studies with being the main reason why she’s able to juggle so much—and why she’s so passionate about helping others live a more fulfilling, stress-free life.

“[Studying psychology for years] taught me if you want to calm the mind, you have to calm your environment,” Mowry tells Glamour. “It can be as simple as making your bed, or just having your main living space decluttered and organized. Physical activity, even just 20 minutes, helps with stress, and of course, being conscious of what foods you put into your body.” If all else fails, don’t forget the power of a solid nap, she says. “It really helps if you’re feeling overwhelmed.”

With all that in mind, Mowry wrote her new cookbook, The Quick Fix Kitchen: Easy Recipes and Time-Saving Tips for a Healthier, Stress-Free Life, to make life a little less hectic in the kitchen. “Everything with me is about creating my environment to set myself up for success. So when I’m in the kitchen, I’m playing music—Beyoncé is always a go-to—and depending on the time of day, a glass of wine.”

“The Quick Fix Kitchen” by Tia Mowry

One of her most popular recipes for the entire family is her Sheet PanCakes, which are basically pancakes baked on one large sheet pan and cut into squares. “I want to try to find all the quick fixes to get food on the table for my family fast. I thought, You have this pancake batter, why not put it in a sheet pan? Normally when you’re making pancakes, you make one or two at a time, but this way, you can get 8 to 10 squares of pancakes in one sweep."

Noting that her Sheet PanCakes are typically thicker than a regular pancake, but not as thick as a biscuit, she will also add blueberries or chocolate chips to the batter for added variety. “I like the practicality and the quickness of it, but also the versatility.”

So for Glamour’s latest edition of That Thing I Always Cook, here’s an excerpt from The Quick Fix Kitchen on how to make these savory treats at home. Bon appétit!

2 cups dairy milk or unsweetened nut milk

2 teaspoons apple cider vinegar or distilled white vinegar

½ cup (1 stick) unsalted butter, melted

2 cups all-purpose flour

⅔ cup cornstarch

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon (optional)

½ teaspoon kosher salt

2 large eggs, whisked

2 teaspoons pure vanilla extract

Optional toppings: sliced bananas, blueberries (fresh or frozen), sliced strawberries, raspberries, chocolate chips, toasted coconut flakes

For serving: maple syrup, cut-up fresh fruit

Let me introduce my best friend, the sheet pan (or rimmed baking sheet or sheet tray—whatever you want to call it). I bet you never imagined making pancakes this way, but with a sheet pan, the possibilities are endless. This recipe is a perfect example of quick fixing: It's fun, it easily caters to everyone’s preferences in one fell swoop, it lets kids go wild, and it offers up a group activity for everyone.

In a two-cup measuring cup, combine the milk and vinegar. Whisk and set aside.

Preheat the oven to 425°F. Generously brush an 11x17-inch sheet pan with 4 tablespoons of the melted butter.

In a large bowl, sift the flour, cornstarch, baking powder, baking soda, cinnamon (if using), and salt. Make a well in the center of the dry ingredients and add the eggs, vanilla, remaining 4 tablespoons melted butter, and milk/vinegar mixture. Mix just until combined. Do not overmix, because it overactivates whatever batter you are making. In this case, it will leave pancakes heavy, so mix only until the ingredients are combined. (If you think you’ve overmixed, let the batter rest for 10 minutes before pouring it on the pan. This also relaxes the gluten in the flour, bringing back the light fluffiness we all love about pancakes. And sifting dry ingredients before mixing helps break up any clumps and gives your batter a smoother texture.)

Pour the batter into the prepared sheet pan and spread evenly, making one big rectangular pancake. Arrange any desired toppings on the batter—mix them up, separate them, have the kids go to town.

Bake until golden brown and a toothpick in the center comes out clean, 8 to 10 minutes, rotating the pan halfway through. Remove from the oven, and let sit for a few minutes. Cut into squares. Serve with maple syrup and more fresh fruit on the side. 

If there are leftover pancakes in the pan, let cool completely. Transfer them to an airtight container and freeze for up to 3 months. To serve, remove from the freezer and reheat in the oven or microwave.

Excerpted from The Quick Fix Kitchen, copyright 2021 by Tia Mowry-Hardict. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. 

This story originally appeared on: Glamour - Author:Condé Nast