Baked Blueberry rectangular pancake

Are you entertaining a crowd for breakfast and prefer not standing in the kitchen making individual pancakes? Here is a fun recipe that works perfectly and the rectangular pancake is cut into pieces for easily serving guests. I found this idea on Taste of Home online.

I recently tried this recipe and found that it works perfectly and can also be adapted to other small fruit pieces.  I would only use a total of one cup of fruit, as too much fruit would make the pancakes too soft and not hold together perfectly.

The secret to this recipe is using the correctly sized baking sheet. I used a Williams Sonoma baking pan that was 15 inches by 10 inches by 1 inch.  I would say 1/2 inch either way would be satisfactory, but nothing more or less.  These ingredients fit this pan and release from the pan easily, as I coated with PAM cooking spray.

To make the blueberry pancake: Combine these ingredients in a large bowl.  2 cups Jiffy pancake mix or any favorite pancake mix with 1 1/2 cups fat-free milk, 1 egg, 1 tablespoon canola oil, and 1 teaspoon cinnamon. I had Jiffy baking mix in my pantry and it worked perfectly, though the taste is not equal to a buttermilk pancake mix.

Blend these ingredients until almost smooth, and then stir in one cup of blueberries.

Spray the baking pan with PAM cooking spray, and spread out the mixture.  Bake at 400 degrees for 12-15 minutes, rotating half way through cooking for even browning of the pancake.

Serve with butter pats, syrup, powdered sugar, extra blueberries, or whipped cream.  The toppings can be used or eliminated as desired for your guests.

  

This pan will make 12 equal sized pancakes.

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