Sheet Pan Polenta Pancakes with Mixed Berries
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Sheet Pan Polenta Pancakes with Mixed Berries
Why waste time making pancakes one by one, when you can meal prep them using a sheet pan? Yes! Sheet Pan Pancakes are here and they are fabulous! Mix up a batch, bake in the oven, and serve immediately (or freeze for later) with the appropriate amounts of butter and maple syrup! Your morning just got tastier (and easier)!
Ingredients
Directions
In a bowl, whisk the flour with the cornmeal, cinnamon, baking powder, and salt.
In another bowl, whisk the milk with the eggs, Colavita olive oil, and maple syrup.
Add the wet ingredients into the dry ingredients, and mix, leaving small lumps.
Heat your oven to 425°F. Coat a 9 x 13 inch baking pan with Colavita Olive Oil.
Pour the batter into the baking pan and sprinkle with berries.
Bake for 15-18 minutes, until a toothpick comes out of the center cleanly.
Allow to cool for 5 minutes, then slice into 8 portions.
Serve with fresh fruit, and/or maple syrup.
Can be stored, covered in the refrigerator for up to 3 days and individually wrapped and frozen for 2 months.
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Ingredients
Directions
In a bowl, whisk the flour with the cornmeal, cinnamon, baking powder, and salt.
In another bowl, whisk the milk with the eggs, Colavita olive oil, and maple syrup.
Add the wet ingredients into the dry ingredients, and mix, leaving small lumps.
Heat your oven to 425°F. Coat a 9 x 13 inch baking pan with Colavita Olive Oil.
Pour the batter into the baking pan and sprinkle with berries.
Bake for 15-18 minutes, until a toothpick comes out of the center cleanly.
Allow to cool for 5 minutes, then slice into 8 portions.
Serve with fresh fruit, and/or maple syrup.
Can be stored, covered in the refrigerator for up to 3 days and individually wrapped and frozen for 2 months.