RECIPE DETAILS
Item ID: 2002189
Serving Description: 1 Piece (2.85 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Vegetarian
Allergens: Eggs, Milk, Wheat
RECIPE DETAILS
Item ID: 2002189
Serving Description: 1 Piece (2.85 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Vegetarian
Allergens: Eggs, Milk, Wheat
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Ingredients
Ingredients list for this recipe is unavailable.
Instructions
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 in to 20 pieces (5 x 4). 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
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 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 | 1¾ oz eq |
| Meat/Meat Alternatives | ¼ oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 191.85 kcal |
| Total Fat | 6.27 gm |
| Saturated Fat | 3.38 gm |
| Trans Fat | 0.00* gm |
| Sodium | 87.55 mg |
| Carbohydrates | 31.05 gm |
| Fiber | 4.18 gm |
| Sugars | 7.00* gm |
| Added Sugars | 5.14* gm |
