Blueberry Lemon Sheet Pancake
A sheet pan is the secret to pancakes for a crowd! No standing over the stove flipping for an hour, just pop this mix into the oven and get on with breakfast!
What you will need
3 cups AP Flour
2 Tbsp Baking Powder
1/2 tsp Salt
8 Tbsp Unsalted Butter
2 1/2 cups Milk
2 Tbsp Sugar
6 oz Blueberries(Nutritional facts 218 calories, 10.45 g fat, 26.09 g carbohydrates, 5.41 g protein, 86 mg cholesterol, 284 mg sodium)
How to cook
Gather and portion all ingredients.
Set oven to 425°F
Whisk the flour, baking soda and salt together in a large mixing bowl.
Melt the butter in the microwave or over the stove.
Add the eggs, milk, sugar, and melted butter to a separate smaller mixing bowl.
Add the zest of one lemon and juice of half the lemon. Whisk all the wet ingredients together thoroughly. If your milk and eggs are very cold, the butter may solidify. If this happens, just microwave for about 10 seconds until the butter melts again and can be incorporated.
Toss the blueberries in the dry ingredients and pour the wet over the top and stir until just combined. It's ok if some lumps remain. Over-mixing will cause the pancakes to be rubbery.
Spray a rimmed baking sheet with cooking oil and pour in the batter. Spread to the edges of the pan.
Bake the sheet pan pancake for 15 minutes until cooked through.
I topped my pancake with some blueberry maple syrup that I made by blending a small handful of blueberries with some maple syrup.
Slice into squares and serve!