Get your Fourth of July off to the right start with this patriotic sheet-pan pancake! It's fun and easy to decorate with fresh summer fruit. Depending on the thickness of your batter, the fruit may slip under the surface while baking. Check it toward the end of the baking time and add more fruit to the top if needed. Source: EatingWell.com, June 2020

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500 degrees F. Coat an 18-by-13-inch rimmed baking sheet with cooking spray.

    Advertisement
  • Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt together in a large bowl. Whisk buttermilk, eggs and 1 tablespoon maple syrup in a medium bowl. Whisk the wet ingredients into the dry ingredients. Gently whisk in melted butter. The batter will be lumpy. Let stand for 5 minutes.

  • Spread the batter in an even layer on the prepared baking sheet. Arrange blueberries in 5 rows in the upper left quadrant. Arrange raspberries in 4 rows in the upper right quadrant and two longer rows in the lower two quadrants, as pictured.

  • Transfer to the oven and immediately reduce temperature to 425 degrees F. Bake the pancake until golden brown and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Cut into 12 pieces and serve with the remaining 1/2 cup maple syrup.

Tips

Equipment: 18-by-13-inch rimmed baking sheet

Nutrition Facts

281 calories; 7.5 g total fat; 3.8 g saturated fat; 71 mg cholesterol; 624 mg sodium. 312 mg potassium; 46.8 g carbohydrates; 4.8 g fiber; 18 g sugar; 8.7 g protein; 280 IU vitamin a iu; 11 mg vitamin c; 75 mcg folate; 192 mg calcium; 2 mg iron; 48 mg magnesium; 13 g added sugar;