Lemon-Blueberry Sheet-Pan Pancake Recipe

Name: Lemon-Blueberry Sheet-Pan Pancake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 cups Original Bisquick™ mix; 1 cup milk; 2 eggs, slightly beaten; 1/4 cup granulated sugar; 3 tablespoons butter, melted; 2 tablespoons lemon zest; 1 cup fresh blueberries; 1/2 cup blueberry spreadable fruit; 1/4 cup toasted sliced almonds, if desired; 1 tablespoon powdered sugar

Ingredients

2 cups Original Bisquick™ mix
1 cup milk
2 eggs, slightly beaten
1/4 cup granulated sugar
3 tablespoons butter, melted
2 tablespoons lemon zest
1 cup fresh blueberries
1/2 cup blueberry spreadable fruit
1/4 cup toasted sliced almonds, if desired
1 tablespoon powdered sugar

	PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 8 servings

Instructions

Heat oven to 425°F.
Line 15x10x1-inch jelly roll pan with foil; spray with cooking spray.
In large bowl, beat Bisquick™ mix, milk, eggs, granulated sugar and melted butter with whisk until blended.
Stir in 1 tablespoon of the lemon zest.
Spread in pan.
Top with blueberries.
Bake 6 minutes.
Spoon teaspoonfuls of blueberry spreadable fruit over pancake batter.
Bake 7 to 11 minutes longer or until golden brown and toothpick inserted in center comes out clean.
Sprinkle with powdered sugar.
Top with almonds.
Top with remaining 1 tablespoon lemon zest.
To serve, cut 6 rows by 4 rows.
For each serving, place 3 pancakes on individual serving plate.