LEMON BLUEBERRY BUTTERMILK SHEET PAN PANCAKES - SKINNYT…
Steps:
- Preheat the oven to 425°F. Spray a rimmed 13 × 18-inch sheet pan with cooking spray (this will keep the parchment in place).
- Cut a piece of parchment paper to cover the bottom completely. Place on the sheet pan and spray more oil on the parchment and around the sides of the sheet pan.
- In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together the butter, buttermilk, eggs, lemon juice and zest, vanilla, and 1⁄4 cup water until thoroughly combined.
- Add the wet ingredients to the dry ingredients and whisk until just combined.
- Do not overmix (or worry if there are some lumps).Gently fold in the blueberries with a spatula.
- Pour the batter into the prepared sheet pan. Spread evenly with a spatula, then tap the sheet pan on the counter a few times to settle the batter.
- Bake, rotating the pan halfway through, until golden and set, about 15 minutes.
- Let cool for 5 minutes in the pan.
- Place a large cutting board over the top of the pan and flip the pancake onto the cutting board.
- Cut into 16 squares. Add toppings as desired and serve.
- MEAL PREP:
Nutrition Facts : ServingSize 2 squares, Calories 214 kcal, CarbohydrateContent 35 g, ProteinContent 7 g, FatContent 5 g, SaturatedFatContent 2.5 g, CholesterolContent 57 mg, SodiumContent 503 mg, FiberContent 2.5 g, SugarContent 9 g
STRAWBERRY CHEESECAKE PANCAKES RECIPE: HOW TO MAK…
More of a dessert than breakfast food, these luscious pancakes really know how to showcase the darlings of summertime—strawberries! The pancakes, sauce and cream cheese filling all feature fresh ripe berries. —Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Total Time 45 minutes
Prep Time 40 minutes
Cook Time 5 minutes
Yield 20 pancakes (3/4 cup spread and 3 cups sauce).
Number Of Ingredients 17
Steps:
- In a small bowl, beat cream cheese and sugar until smooth; stir in strawberries. Chill until serving., In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in strawberries., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown., For sauce, in a small saucepan, combine the strawberries, jam and water; heat through. Spread cream cheese mixture over pancakes; top with sauce. (Refrigerate remaining sauce for another use.)
Nutrition Facts : Calories 335 calories, FatContent 18g fat (11g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 413mg sodium, CarbohydrateContent 35g carbohydrate (14g sugars, FiberContent 2g fiber), ProteinContent 8g protein.
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