RECIPE DETAILS
Item ID: 2002189
Serving Size: 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 Size: 1 Piece (2.85 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Vegetarian
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
Pre-Preparation
- Wash produce as needed.
Note: Frozen blueberries can be substituted for fresh blueberries in this recipe but do not thaw. - Coat blueberries in a little of the flour (about 1 Tbsp flour per 1 cup blueberries) to help prevent the fruit from sinking to the bottom of the pan.
- Melt butter.
- Line half sheet pans with parchment paper.
- Preheat oven to 375°F.
Preparation
- In a large bowl, whisk together all dry ingredients: whole wheat flour, sugar, salt, and baking powder.
- In a separate bowl, whisk together all wet ingredients: melted butter, milk, vanilla, and eggs.
- Add the wet mixture to the dry mixture and mix until well combined.
- Add the blueberries and gently fold them into the batter using a rubber spatula.
- Pour 3 lbs 10 oz of batter into each half-sheet pan.
- Bake in 375°F oven for about 15 minutes or until the pancakes are puffed up and golden brown. Rotate halfway through.
- Once slightly cooled, cut each half sheet pan into 20 pieces (5 x 4). Each piece should be approximately 2.85 oz.
- Cover and hold at or 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 | 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 | 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 | 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 |
