Description

Yogurt Sheet Pan Pancakes with Mixed Berries, serve them on a platter for an easy breakfast for the holiday season or any time of the year.

Yield: 8servings | Serving Size: 2squares

Ingredients

Cooking spray

1 ½cupsall-purpose unbleached flour

½cupwhite whole wheat flour

2tablespoonsgranulated sugar

2teaspoonsbaking powder

1teaspoonbaking soda

1teaspoonkosher salt

1 1/2cupsStonyfield Organic 0% plain yogurt

3/4cupmilk

6tablespoonswater

2large eggs

2tablespoonsunsalted butter, melted then cooled slightly

2teaspoonsvanilla extract

1 1/2cupsfresh or frozen mixed berries, blueberry, raspberry, blackberry

Optional toppings: fresh berries, powdered sugar, maple syrup, honey or yogurt

Instructions

• Move the oven rack to the middle position and preheat oven to 425 degrees F.

Spray a rimmed 18” x 13” sheet pan with cooking spray, this will keep the parchment in place.

• Cut a piece of parchment paper to cover the bottom completely, about 16 x 20 inches. 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 dry ingredients (from flour to salt).

• In another medium bowl, whisk together wet ingredients (from yogurt to vanilla) until thoroughly combined.