SHEET PAN STRAWBERRY PANCAKES
RECIPE TYPE
Vegetarian
SERVES
6 to 8
Prep Time: 15 min
Bake Time: 20 min
Ingredients
3 cups Longo’s Organic All Purpose Flour
2 tbsp baking powder
1/2 tsp salt
2 1/2 cups Longo’s Organic Whole Milk
2 Longo’s Enriched Coop Large Eggs
1/2 cup Longo’s Essentials 100% Pure Canola Oil
2 tsp vanilla extract
1 jar (235mL) Longo’s Organic Strawberry Fruit Spread, warmed (see tip)
1/2 cup diced fresh strawberries
1/4 cup chocolate, peanut butter, salted caramel or white chocolate chips (optional)
Directions
Whisk flour with baking powder and salt in large bowl; whisk milk with eggs, oil and vanilla in a separate large bowl. Whisk milk mixture into flour mixture until well combined but still a little lumpy. Let stand while preheating oven to 425°F.
Pour the batter onto greased 11 x 17-inch rimmed baking sheet, spreading evenly. Dollop strawberry spread over batter and swirl with a butter knife. Scatter strawberries and chocolate chips, if using, evenly overtop.
Bake for 20 minutes or until golden and puffed. If serving warm, slice into squares or fingers and serve immediately. (Make-ahead: Cool cut pieces to room temperature and transfer to an airtight container layered between sheets of Longo’s Essentials Parchment Paper.
Refrigerate for up to 4 days or freeze for up to 1 month. Serve at room temperature or warm gently in the microwave, if preferred.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (1/8th recipe): 410 calories
Protein 9g | Fibre 5g |
Fat 19g | Sugar 20g |
Carbs 56g | Sodium 420mg |
