Breakfast for a crowd

This week, my 2 nieces and my nephew spent the night. We had 4 hungry kids the next morning! Rather than make individual pancakes and slave over a hot stove, I decided to bake my pancakes in a jelly roll pan. I have a stoneware bar pan from Pampered Chef. If you are using a steel or aluminum one, I would spray it with non-stick coating and then line it with parchment paper to keep the pancake from sticking.

I used a whole grain pancake mix. For the 10 x 15.5 inch bar pan, I used 2 ½ cups of mix, 2 ½ tablespoons of oil, 3 eggs and about 2 ½ cups of water. Your mix might vary a little, but I think you want to start with about 2 1/2 cups of dry mix.

Spray the pan with cooking spray. Pour the pancake batter into the pan and spread it evenly with the back of a spoon or spatula.

Bake at 350 degrees for about 15 minutes, or until a toothpick inserted in the middle comes out clean. The duration might vary if you are using a metal pan. I’d check it after 10 minutes.

Spread a bit of butter on the top and then cut into squares and serve with syrup.

The kids LOVED the square pancakes! Even the most finicky one went back for seconds.

Next time I will try adding some cinnamon and applesauce, chopped bananas and pecans or even ham and cheese chunks. Because the batter isn’t sweetened, I think just about anything will go with it.

Easy, quick and good for ‘em. What could be better?