Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F 220 degrees C).
Step 2
Rub a 13x18-inch half-sheet pan at room temperature with
Unsalted Butter (1 Tbsp)
along the bottom and sides of the pan. Make sure every corner is buttered to ensure the pancake will not stick after baking.
Step 3
In a medium mixing bowl, combine the
Bob's Red Mill® Buttermilk Pancake & Waffle Mix (1 bag)
and
Water (2 cups)
and whisk until combined. Lumps are ok in the batter, but be careful not to overwork the batter or it will not be light and fluffy.
Step 4
Pour the pancake batter onto the baking sheet and make sure it is spread evenly to ensure an even cooking time.
Step 5
Let the batter rest on the baking sheet for at least 5 minutes to relax the glutens in the flour.
Step 6
In a small mixing ball, combine together
Granulated Sugar (1 Tbsp)
and
Ground Cinnamon (1/8 tsp)
. Set aside.
Step 7
Divide your batter into four equal sections and in the first section, sprinkle the
Mini Chocolate Chips (3 Tbsp)
over the batter.
Step 8
In the second section, scatter the
Fresh Blueberries (1 cup)
over the batter.
Step 9
In the third section, use a fine mesh strainer and dust the
Unsweetened Cocoa Powder (1/4 tsp)
over the batter. Then use a toothpick or paring knife to make a marble pattern in the batter. Top with
Banana (1)
and drizzle
Honey (1 Tbsp)
over the bananas.
Step 10
In the last section, sprinkle the cinnamon sugar mixture over the batter. Then spread the
Walnuts (2 Tbsp)
on top.
Step 11
Bake the pancake for 10 to 12 minutes, until lightly browned. Stick a toothpick in the pancake and if it comes out clean then it is ready.
Step 12
Serve immediately.
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