WILD BLUEBERRY WEEKEND IN MAINE, AUGUST 3-4 | LEARN MORE

Wild Blueberry Sheet Tray Pancakes with Wild Blueberry Sauce

Wild Blueberry Sheet Tray Pancakes with Wild Blueberry Sauce

Pancakes, a breakfast staple, are adapted for school meal production and enhanced with a flavorful, easy-to-prepare wild blueberry sauce.

Serving size:
2 pancakes, ¼ cup sauce
Component Qualification:
½ cup fruit, 2 oz. eq. grain
8 ozOats, rolled, whole
1 ¾ cupsMilk, low-fat
5 eggsEggs, large
1 TBSPVanilla extract
2 TBSPOil, canola
6 ¾ ozFlour, all-purpose
5 tspBaking powder
2 TBSPSugar, white
½ tsp Salt, kosher
14 ozWild blueberries, frozen
Wild Blueberries Sauce:
6 ¼ cupWild blueberries
1 ½ cupsOrange juice
2 TBSPSugar, brown
1 TBSPVanilla extract
2 TBSPCornstarch
2 TBSPWater
1 lbOats, rolled, whole
3 ½ cupsMilk, low-fat
10 eggsEggs, large
2 TBSPVanilla extract
¼ cupOil, canola
13 ¼ ozFlour, all-purpose
3 TBSPBaking powder
¼ cupSugar, white
1 tspSalt, kosher
1 ¾ lbWild blueberries, frozen
Wild Blueberries Sauce:
1 ¾ lbWild blueberries
3 cupsOrange juice
¼ cupSugar, brown
2 TBSPVanilla extract
¼ cupCornstarch
¼ cupWater

Nutrients per servings: See nutrition panel

1.Preheat oven to 350°F. Soak oats in the milk for 10 to 20 minutes.

2.Add eggs, oil, and vanilla extract to the soaked oats. Whisk until combined.

3.In a separate bowl, combine flour, baking powder, sugar, and salt in a bowl. Whisk to mix thoroughly. Add flour mixture to wet mixture and stir gently until combined. Spray a half-sized sheet pan with pan spray. Add parchment to the sheet pan and press down to adhere it to sheet pan. Spray the parchment. Add pancake mix to the pan.

4.Evenly scatter frozen wild blueberries on top of pancake. Bake for 20-25 minutes until done. Let rest for 5-10 minutes. For a half-sized sheet tray cut 6 by 4 for 24 pancakes.

5.Make Wild Blueberry Sauce: Combine wild blueberries, orange juice, brown sugar, and vanilla extract in a pot. Bring to a boil.

6.In a small container dissolve cornstarch in water. Add cornstarch slurry to the wild blueberry sauce. Boil for 2 minutes until thickened. Serve ¼ cup (# 16 scoop or a 2 fl. oz. ladle) with warm pancakes.

1.Preheat oven to 350°F. Soak oats in the milk for 10 to 20 minutes.

2.Add eggs, oil, and vanilla extract to the soaked oats. Whisk until combined.

3.In a separate bowl, combine flour, baking powder, sugar, and salt in a bowl. Whisk to mix thoroughly. Add flour mixture to wet mixture and stir gently until combined. Spray a full-sized sheet pan with pan spray. Add parchment to the sheet pan and press down to adhere it to sheet pan. Spray the parchment. Add pancake mix to the pan.

4.Evenly scatter frozen wild blueberries on top of pancake. Bake for 20-25 minutes until done. Let rest for 5-10 minutes. For a full-sized sheet tray cut 6 by 8 for 48 pancakes.

5.Make Wild Blueberry Sauce: Combine wild blueberries, orange juice, brown sugar, and vanilla extract in a pot. Bring to a boil.

6.In a small container dissolve cornstarch in water. Add cornstarch slurry to the wild blueberry sauce. Boil for 2 minutes until thickened. Serve ¼ cup (# 16 scoop or a 2 fl. oz. ladle) with warm pancakes.