Wild Blueberry Sheet Tray Pancakes with Wild Blueberry Sauce
Pancakes, a breakfast staple, are adapted for school meal production and enhanced with a flavorful, easy-to-prepare wild blueberry sauce.
2 pancakes, ¼ cup sauce
½ cup fruit, 2 oz. eq. grain
| 8 oz | Oats, rolled, whole |
| 1 ¾ cups | Milk, low-fat |
| 5 eggs | Eggs, large |
| 1 TBSP | Vanilla extract |
| 2 TBSP | Oil, canola |
| 6 ¾ oz | Flour, all-purpose |
| 5 tsp | Baking powder |
| 2 TBSP | Sugar, white |
| ½ tsp | Salt, kosher |
| 14 oz | Wild blueberries, frozen |
| Wild Blueberries Sauce: | |
| 6 ¼ cup | Wild blueberries |
| 1 ½ cups | Orange juice |
| 2 TBSP | Sugar, brown |
| 1 TBSP | Vanilla extract |
| 2 TBSP | Cornstarch |
| 2 TBSP | Water |
| 1 lb | Oats, rolled, whole |
| 3 ½ cups | Milk, low-fat |
| 10 eggs | Eggs, large |
| 2 TBSP | Vanilla extract |
| ¼ cup | Oil, canola |
| 13 ¼ oz | Flour, all-purpose |
| 3 TBSP | Baking powder |
| ¼ cup | Sugar, white |
| 1 tsp | Salt, kosher |
| 1 ¾ lb | Wild blueberries, frozen |
| Wild Blueberries Sauce: | |
| 1 ¾ lb | Wild blueberries |
| 3 cups | Orange juice |
| ¼ cup | Sugar, brown |
| 2 TBSP | Vanilla extract |
| ¼ cup | Cornstarch |
| ¼ cup | Water |
Nutrients per servings: See nutrition panel
1.Preheat oven to 350°F. Soak oats in the milk for 10 to 20 minutes.
2.Add eggs, oil, and vanilla extract to the soaked oats. Whisk until combined.
3.In a separate bowl, combine flour, baking powder, sugar, and salt in a bowl. Whisk to mix thoroughly. Add flour mixture to wet mixture and stir gently until combined. Spray a half-sized sheet pan with pan spray. Add parchment to the sheet pan and press down to adhere it to sheet pan. Spray the parchment. Add pancake mix to the pan.
4.Evenly scatter frozen wild blueberries on top of pancake. Bake for 20-25 minutes until done. Let rest for 5-10 minutes. For a half-sized sheet tray cut 6 by 4 for 24 pancakes.
5.Make Wild Blueberry Sauce: Combine wild blueberries, orange juice, brown sugar, and vanilla extract in a pot. Bring to a boil.
6.In a small container dissolve cornstarch in water. Add cornstarch slurry to the wild blueberry sauce. Boil for 2 minutes until thickened. Serve ¼ cup (# 16 scoop or a 2 fl. oz. ladle) with warm pancakes.
1.Preheat oven to 350°F. Soak oats in the milk for 10 to 20 minutes.
2.Add eggs, oil, and vanilla extract to the soaked oats. Whisk until combined.
3.In a separate bowl, combine flour, baking powder, sugar, and salt in a bowl. Whisk to mix thoroughly. Add flour mixture to wet mixture and stir gently until combined. Spray a full-sized sheet pan with pan spray. Add parchment to the sheet pan and press down to adhere it to sheet pan. Spray the parchment. Add pancake mix to the pan.
4.Evenly scatter frozen wild blueberries on top of pancake. Bake for 20-25 minutes until done. Let rest for 5-10 minutes. For a full-sized sheet tray cut 6 by 8 for 48 pancakes.
5.Make Wild Blueberry Sauce: Combine wild blueberries, orange juice, brown sugar, and vanilla extract in a pot. Bring to a boil.
6.In a small container dissolve cornstarch in water. Add cornstarch slurry to the wild blueberry sauce. Boil for 2 minutes until thickened. Serve ¼ cup (# 16 scoop or a 2 fl. oz. ladle) with warm pancakes.
