Pre-Preparation
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Wash produce as needed.
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Coat blueberries in a little of the flour to help prevent the fruit from sinking to the bottom of the pan.
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Melt butter.
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Line half sheet pans with parchment paper and spray with cooking spray.
- Preheat oven to 375°F.
Preparation
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In a large bowl, combine all dry ingredients (remaining whole wheat flour, sugar, salt, baking powder) and whisk until well combined.
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In a separate bowl, combine all wet ingredients (melted butter, milk, vanilla, eggs) and whisk until well combined.
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Add the wet mixture to the dry mixture and mix until well combined.
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Add the blueberries and fold them into the batter using a spoon or rubber spatula.
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Pour 3 lb. 10 oz. of batter into each half-sheet pan.
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Bake at 375°F for about 15 minutes, or until the pancakes are golden in color and puffed up. Rotate halfway through.
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Once slightly cooled, cut each half sheet pan 5x4 to create 20 pieces. Each piece should be approximately 2.85 oz.
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Cover and hold above 140°F until service.
Serving
Serving size: 1 piece (2.85 oz)
Suggested serving utensil: spatula
Recipe Source: Chef Ann Foundation
