* Exported from MasterCook *
Pancake, Lemon-Blueberry Sheet-Pan
Recipe By :Betty Crocker Kitchens
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Fruit
Posted
Amount Measure Ingredient -- Preparation Method
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2 cups Original Bisquick baking mix
1 cup milk
2 eggs -- slightly beaten
1/4 cup granulated sugar
3 tablespoons butter -- melted
2 tablespoons lemon zest
1 cup fresh blueberries
1/2 cup blueberry spreadable fruit
1/4 cup toasted sliced almonds -- if desired
1 tablespoon powdered sugar
Skip the griddle! This fluffy, sweet oven-baked pancake will save you
from flipping cakes for everyone. Instead, mix up the batter and bake
off this sheet pan-sized pancake in the oven. While cooks will
appreciate the efficiency of this recipe, everyone around the table
will appreciate its flavor. The combination of fresh blueberries and
lemon zest provides a pleasant, slightly tangy contrast to the sweet
blueberry preserves and pancake base. This well-balanced flavor is
appealing to adults and still plenty kid-friendly, too. So, whether
it's Christmas morning and you don't want to miss a minute of the
new-toy joy, or you're just trying to streamline the breakfast
routine, it's worth adding this to your recipe box.
Prep: 15 MIN
Total: 35 MIN
Serving Size: 3 Pancakes
Heat oven to 425F. Line 15x10x1" jelly roll pan with foil; spray with
cooking spray. In large bowl, beat Bisquick mix, milk, eggs,
granulated sugar and melted butter with whisk until blended. Stir in
1 tablespoon of the lemon zest. Spread in pan. Top with blueberries.
Bake 6 minutes.
Spoon teaspoonfuls of blueberry spreadable fruit over pancake batter.
Bake 7 to 11 minutes longer or until golden brown and toothpick
inserted in center comes out clean.
Sprinkle with powdered sugar. Top with almonds. Top with remaining 1
tablespoon lemon zest. To serve, cut 6 rows by 4 rows. For each
serving, place 3 pancakes on individual serving plate.
Expert Tips: If you're able to buy smaller blueberries, we really
prefer them in this recipe, as they tend to get juicier in the oven
and might even burst for a pretty, saucy look.
Use a small mesh sieve to sprinkle the pancake with powdered sugar
before serving. For an extra-pretty presentation, hold your sieve
higher - about 2 feet above the pancake - to create an even dusting
of powdered sugar.
This sheet-pan pancake is delicious without syrup. But if you can't
eat pancakes without it, there's nothing wrong with serving this
alongside a jug of syrup.
Cal 280, Fat 9g, Carb 46g, Sod 360mg, Fiber 1g, Pro 5g
Question: Can this be made with Heart Healthy Bisquick?
Response: We haven't tested this recipe with the hearty healthy
version, but you could certainly try! Let us know how it turns out.
Review: Looks so very good....and who doesn't love lemon and
blueberries? I think I would buy an extra pint or 2 of blueberries
and make a syrup with them to pour over the pancake.
S(Internet address):
https://www.bettycrocker.com/recipes/lemon-blueberry-sheet-pan-pancake/799b686a-4134-4fa7-b35d-ac055ce7bfe4
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Per Serving (excluding unknown items): 261 Calories; 13g Fat (44.2%
calories from fat); 6g Protein; 31g Carbohydrate; 2g Dietary Fiber;
69mg Cholesterol; 428mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 0301