Oven-Baked Pancakes

Special tip: For best results, after pouring the batter in the pan, spray the top with vegetable oil to obtain a golden brown color.

3 cups all-purpose flour (15 oz) 2 Tbsp baking powder ¼ cup sugar 2 tsp salt 2 large fresh eggs or ½ cup whole frozen eggs (4), thawed ¼ cup vegetable oil 3 cups milk, low-fat

1. In a mixing bowl, use the whip attachment on low speed to combine all ingredients for 30 seconds. Scrape the sides of the bowl and mix on medium speed for 1 minute, until batter is smooth.
2. Pour 1 quart 1 cup (2 lb 15 oz) of batter into each lightly greased half-sheet pan (18 inches by 13 inches by 1 inch).
3. To Bake: Conventional Oven: 450° F, 10 minutes Convection Oven: 400° F, 8 minutes Bake until golden brown.
4. Cut each pan into 25 pieces (5 inches by 5 inches).

	Yield: 25 servings: 2 lb 9 oz Serving size: 1 piece provides the equivalent of 1 slice of bread Each serving provides: Calories: 110 Protein: 3 g Carbohydrate: 17 g	Total fat: 3.1 g Saturated fat: 0.7 g Cholesterol: 20 mg Vitamin A: 26 RE/89 IU Vitamin C: 0 mg Iron: 1 mg Calcium: 106 mg Sodium: 324 mg Fiber: 0 g

Variations of Oven-Baked Pancakes

Whole Wheat Pancakes

In Step 1, instead of using 15 oz of all-purpose flour, substitute a mixture of 7 oz (1½ cups) of whole wheat flour and 7 oz (1½ cups) of all-purpose flour. Continue with Steps 1, 2, 3, and 4 as directed.

Three-Grain Pancakes

In Step 1, in place of all-purpose flour, substitute a mixture of 5 oz (1 cup) buckwheat flour, 5 oz (1 cup) enriched bran flour, and 5 oz (1 cup) whole wheat flour. Continue with Steps 1, 2, 3, and 4 as directed.