Oven-Baked Pancakes With Spiced Pears USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Love pancakes, but don’t love using a spatula? Oven-baked pancakes have all the flavor of a traditional pancake, but no flipping is required.
CACFP CREDITING INFORMATION
½ cup fruit
½ oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
4 from 3 votes

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Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 5 minutes

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 375 °F.
  • Spray baking dish/pan with nonstick cooking spray.
    For 25 servings, use large baking dish (9" x 13").
    For 50 servings, use 1 half sheet pan (18" x 13" x 1").
  • In a medium mixing bowl, combine pancake mix and water. Whisk until smooth.
  • Pour pancake batter into baking dish/pan and bake in the oven for 45–50 minutes.
  • While pancakes are cooking, separate pears and syrup. Place pears in a medium bowl. Pour syrup in a large nonstick pot.
  • Add cornstarch, pumpkin pie spice, and vanilla extract to cold or room temperature syrup. Whisk until smooth.
  • Heat syrup mixture on medium-high heat, whisk continuously until it begins to boil, about 10 minutes.
  • Add pears to syrup mixture. Stir. Bring mixture to a boil, about 10 minutes.
  • Reduce heat to medium-low and simmer for 8–10 minutes, or until it becomes nectar-thick. Stir often to prevent pears from sticking to the pan. Heat to 140 °F or higher for at least 15 seconds. Remove from heat.
  • When pancakes are cooked completely, cut and serve.
    For 25 servings, cut pan into 25 even pieces.
    For 50 servings, cut each pan into 50 even pieces.
  • Serve 1 pancake square with ½ cup spiced pears. Serve immediately, or keep warm at 140 °F or higher.

Nutrition INFORMATION

Oven-Baked Pancakes With Spiced Pears USDA Recipe for Child Care Centers
Amount Per Serving
 
1 pancake and ½ cup of spiced pears
Calories
106
Total Fat
 
0
g
0
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
1
mg
0
%
Sodium
 
73
mg
3
%
Total Carbohydrate
 
26
g
9
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
14
g
16
%
Protein
 
1
g
2
%
Calcium
 
6
mg
1
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide

Notes

  • Contains wheat (pancake mix). Pancake mix can be a hidden source of common allergens, which include milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
  • To verify pancakes are done, insert a wooden toothpick into the center of the pan. If wet batter sticks to the toothpick, the pancake needs more baking time.
  • Pancake shrinks away from pan sides after cooking. Cut pieces evenly.
  • The symbol indicates the recipe is whole grain-rich.
  • Creditable grains contribution calculated using the Recipe Analysis Workbook, Method A.
Yield / Volume
25 Servings:
Weight: 1 lb pancake and 7 lb spiced pears
Yield: 25 pancake pieces and 3 qt ½ cup spiced pears
50 Servings:
Weight: 2 lb 4 oz pancake and 14 lb spiced pears
Yield: 50 pancake pieces and 1 gal 2 qt
1 cup spiced pears