The Perfect 100% Whole Wheat Sheet Pancake
Ingredients:
- 4 Eggs Separated
- 4 cup 100% Whole Grain Flour
- 1.5 tbsp Baking Powder
- 0.5 tsp Baking Soda
- 0.5 tsp Salt
- 1.5 tbsp Sugar
- 2 cup Whole Milke
- 1 cup Whole Milk Greek Yogurt
- 0.5 cup Water
- 1 tsp Vanilla
- 4 tbsp Melted Butter
Directions:
1. Preheat oven to 425°F. Generously grease a large rimmed sheet pan (approximately 13×18 inches) with butter or line with parchment paper.
2. Separate the eggs, placing the whites in a large, clean mixing bowl and the yolks in a separate bowl.
3. Combine the flour, baking powder, baking soda, salt and sugar in a large bowl. Whisk until evenly distributed.
4. In another bowl, whisk together the egg yolks, milk, Greek yogurt, water, vanilla and melted butter until smooth.
5. Using an electric mixer, beat the egg whites until stiff peaks form.
6. Gently fold the wet mixture into the whipped egg whites, then add the dry ingredients in batches, folding just until combined. Do not overmix! We want to keep as much of that lovely air in the batter as possible.
7. Pour the batter into the prepared sheet pan and gently spread into an even layer, taking care not to deflate the mixture.
8. Bake for approximately 15–20 minutes, until the pancake is beautifully golden, the center springs back when lightly touched and a toothpick inserted into the middle comes out clean.
9. Remove from the oven and allow to rest for 5 minutes before slicing into squares.
10. Serve warm with butter, maple syrup, fresh fruit or your favorite pancake toppings.
All the goodness of fluffy, homemade whole wheat pancakes without standing over a griddle flipping them one at a time! Perfect for feeding the whole family while everyone actually gets to eat breakfast together.