Fluffy Yogurt Sheet Pan Pancakes

Fluffy Yogurt Sheet Pan Pancakes

with Warm Lemon Blueberry Sauce and Maple Vanilla Yogurt
Served with a side of Fresh Juicy Cantaloupe

The inspiration

  • Pancakes
    • Flour, wheat, white10.5 ounces
    • Flour, white, all-purpose10 ounces
    • Baking powder1.5 ounces
    • Salt, kosher1/2 teaspoon
    • Sugar, brown, light3 ounces
    • Butter, unsalted, melted, cooled4 ounces
    • Milk, low fat20 ounces
    • Dannon® Lowfat Vanilla Yogurt8 ounces
    • Vanilla Extract2 ounces
    • Eggs, raw, large4 each
  • Maple Yogurt
    • Dannon® Lowfat Plain Yogurt4 quarts
    • Maple Syrup1 quart
    • Vanilla extract 6 ounces
  • Blueberry Compote
    • Blueberries, IQF5.5 pounds
    • Lemon, zest1 tablespoon
  • Chilled Cantaloupe
    • Cantaloupe, fresh11.5 pounds
    • Horizon Organic® Low Fat Aseptic Milk, 8 oz32 each

The Technique

1. Preheat oven to 325 degrees.

2. Line a full-sized sheet pan with parchment paper. Spray sides with pan spray to prevent sticking.

3. In a large bowl, mix both flours, baking powder and salt. Set aside.

4. In another large bowl, whisk brown sugar and butter. (may use a standing floor mixer).

5. Add milk, yogurt, vanilla extract and eggs to sugar mixture. Whisk well to combine.

6. Stir wet ingredients into dry ingredients. Mix until combined. *Do not over mix, this will make the pancakes less fluffy.

7. Pour batter into a full-size prepared sheet pan and spread into an even layer with a spatula.

8. Bake for 30-40 minutes, checking every 15 minutes to prevent top from over browning, turning if needed.

9. Let pancakes cool slightly. Cut into 8 rows of 8 with a bench scraper or knife. Serve two pieces per portion.

CCP: Hold in warm for service.

To make maple yogurt: Mix all ingredients in a large bowl. Whisk to combine.

CCP: Hold cold for service, below 41 degrees.

To make blueberry sauce:

1. Thaw blueberries overnight in the refrigerator.

2. Combine blueberries and lemon zest in a 4-inch full sized hotel pan. Cover and place in steamer and cook for 30 minutes. Sauce should be warmed through and bubbling. Carefully remove from steamer and stir well.

CCP: Hold warm for service, above 135 degrees.

To assemble for grab and go: place two pieces of pancakes in a container, serve with ½ cup maple yogurt and ½ cup blueberry sauce in separate, lidded containers. Allowing students to drizzle or dip at time of eating.

For cantaloupe: Dice cantaloupe into bite sizes pieces. Served chilled.

CCP: keep cold for service, below 41 degrees.

Recipe notes:
  • Total uncooked weight of pancake batter is 65 ounces. If doubling this recipe, place 65 ounces of batter on each full-sized sheet tray.
  • Pancakes can be frozen and reheated.

Nutrients Per Serving:
Nutrient%DVNutrient %DVNutrient%DV
Calories47623%Total Fat (g)5g6%Dietary Fiber3g10%
Protein (g)21g42%Saturated Fat (g)2g10%Sodium (mg)448mg19%
Carbohydrate (g)78g28%Cholesterol (mg)42mg14%Sugar (g)39g

Makes

32 Servings
1 serving is 1 ounce meat/meat alternate, 1 ounce grain, 1 cup fruit (1/2 cup blueberries, ½ cup cantaloupe)