RECIPE DETAILS
Item ID: 1782242
Serving Size: 1 piece
HACCP Process Category:
None
Food Category: Breakfast Entree
Attributes: None
Allergens: Eggs, Milk, Wheat
RECIPE DETAILS
Item ID: 1782242
Serving Size: 1 piece
HACCP Process Category:
None
Food Category: Breakfast Entree
Attributes: None
Allergens: Eggs, Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields:
- Apples: 91%
Pre-Preparation:
- Wash produce as needed.
- Core and dice apples.
- Melt butter.
- Preheat oven to 375°F.
- Line half-sheet pans with parchment paper and spray with cooking spray.
Preparation:
- In a large bowl, combine all ingredients with a whisk except for the cinnamon and apples.
- Once all ingredients are well combined into a batter, add the cinnamon and apples and fold them into the batter using a spoon or rubber spatula.
- Pour 3 lb. 10 oz. of batter into each half-sheet pan.
- Bake at 375°F for about 15 minutes or until the pancakes are golden in color and puffed up. Rotate halfway through.
- Once slightly cooled, cut each half-sheet pan 5x4 to create 20 pieces. Each piece should be approximately 2.85 oz.
- Cover and hold hot above 140°F until service.
Serving:
Serving Size: 1 piece (2.85 oz)
Suggested Serving Utensil: Spatula.
Recipe Source:
Chef Ann Foundation
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | ⅛ cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 1.75 oz eq |
| Meat/Meat Alternatives | 0.25 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 196.21 kcal |
| Total Fat | 6.27 gm |
| Saturated Fat | 3.38 gm |
| Trans Fat | 0.00* gm |
| Sodium | 87.66 mg |
| Carbohydrates | 32.34 gm |
| Fiber | 4.52 gm |
| Sugars | 7.95* gm |
| Added Sugars | 5.14* gm |
