Dame Virginia Willis’ Sheetpan Pancake

Virginia Willis is a Georgia-born, French-trained chef who has foraged for berries in Alaska, harvested capers in Sicily, and styled food for a Super Bowl commercial seen by more than 160 million viewers. A James Beard Award–winning cookbook author, she has written Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits.

Beginning in 2019, Virginia lost 65 pounds and has maintained her weight loss for more than five years. Her inspiring health journey and her signature recipes have been featured on The Rachael Ray Show, Allrecipes, EatingWell, AARP, Woman’s World, and in The Atlanta Journal-Constitution.

As a result of her transformation, she launched Good and Good for You™, a real-life system that promotes positive habits and whole-body wellness. Her biweekly Good and Good for You column runs in The Atlanta Journal-Constitution, and her free weekly newsletter features healthy recipes, self-care strategies, and best-life inspiration.

Virginia has appeared on Food Network’s Alex vs America, Chopped, Martha Stewart Living, CBS Saturday Morning, and Throwdown with Bobby Flay. She has also been featured in The New York Times, The Washington Post, Bon Appétit, Eater, Garden & Gun, and People.

She serves on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, and is a member of Les Dames d’Escoffier. For more information about Virginia, please visit virginiawillis.com

Sheet Pan Pancake

This is a great dish for the busy holiday season. Store leftovers in an airtight container in the refrigerator. They're great reheated in a toaster or toaster oven!

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Servings: 16

Ingredients Method

Ingredients

  

• 4 tablespoons unsalted butter melted, divided
• Zest and juice of 1 clementine or small orange
• 2 3/4 cup white whole wheat pastry flour
• 2 1/4 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon fine sea salt
• 1 24- ounce container plain 0% skyr or yogurt 3 cups
• 3 large eggs
• 1/4 cup honey plus more for serving
• 1 teaspoon pure vanilla extract
• Maple syrup for serving
• Pomegranate arils for serving
• Clementine halves for garnish
• Mint for garnish

Method

 

1. Heat the oven to 350°F. Brush an 18-by-13-inch rimmed baking sheet with one tablespoon of the melted butter.
2. Combine the flour, baking powder, baking soda, and salt. Add the skyr. Add the water to the empty container and swish to clean and remove any lingering yogurt. Add milky water to the bowl. Add the eggs, honey, remaining 3 tablespoons melted butter, orange juice and zest, and vanilla. Stir to combine with a rubber spatula. (The batter will be thick.)
3. Spoon into the prepared sheet pan. Smooth the top with the spatula. Transfer to the oven and bake until golden brown and slightly dark at the edges, 20 to 22 minutes.
4. Once the Sheetpan Pancake has cooked, remove the pan from the oven and transfer it to a rack to cool slightly. Using a serrated knife, slice the pancake into 16 pieces. Transfer to a platter and garnish with pomegranate arils, clementines, and mint. Keep warm until ready to serve with maple syrup.