Oven Baked Pancakes with Spiced Pears USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
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
3 from 1 vote
Add to Cookbook https://staging.theicn.org/cnrb/pdfs/CACFP_Breakfast_Planner_Family_Recipes_Ages_3-5/usdacacfp_breakfast_family_Oven-Baked-Pancakes-With-Spiced-Pears_ages3-5_508c.pdf
Prep Time 15 minutes
Cook Time 52 minutes
Total Time 1 hour 7 minutes

Ingredients
 

  • - - Nonstick cooking spray
  • ½ cup Pancake mix, whole-wheat
  • ½ cup Water
  • 4 cups + 1 Tbsp (about 2 15 oz cans) Pears, canned in extra light syrup, diced
  • 1 Tbsp Cornstarch
  • 1 tsp Pumpkin pie spice
  • ½ tsp Vanilla extract

Quantity
 

  • - - Nonstick cooking spray
  • ½ cup Pancake mix, whole-wheat
  • ½ cup Water
  • 4 cups + 1 Tbsp (about 2 15 oz cans) Pears, canned in extra light syrup, diced
  • 1 Tbsp Cornstarch
  • 1 tsp Pumpkin pie spice
  • ½ tsp Vanilla extract

Ingredients
 

  • - - Nonstick cooking spray
  • ½ cup Pancake mix, whole-wheat
  • ½ cup Water
  • 4 cups + 1 Tbsp (about 2 15 oz cans) Pears, canned in extra light syrup, diced
  • 1 Tbsp Cornstarch
  • 1 tsp Pumpkin pie spice
  • ½ tsp Vanilla extract

Quantity
 

  • - - Nonstick cooking spray
  • ½ cup Pancake mix, whole-wheat
  • ½ cup Water
  • 4 cups + 1 Tbsp (about 2 15 oz cans) Pears, canned in extra light syrup, diced
  • 1 Tbsp Cornstarch
  • 1 tsp Pumpkin pie spice
  • ½ tsp Vanilla extract
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • ½ cup Pancake mix, whole-wheat
  • ½ cup Water
  • 4 cups + 1 Tbsp (about 2 15 oz cans) Pears, canned in extra light syrup, diced
  • 1 Tbsp Cornstarch
  • 1 tsp Pumpkin pie spice
  • ½ tsp Vanilla extract

Quantity
 

  • - - Nonstick cooking spray
  • ½ cup Pancake mix, whole-wheat
  • ½ cup Water
  • 4 cups + 1 Tbsp (about 2 15 oz cans) Pears, canned in extra light syrup, diced
  • 1 Tbsp Cornstarch
  • 1 tsp Pumpkin pie spice
  • ½ tsp Vanilla extract
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • ½ cup Pancake mix, whole-wheat
  • ½ cup Water
  • 4 cups + 1 Tbsp (about 2 15 oz cans) Pears, canned in extra light syrup, diced
  • 1 Tbsp Cornstarch
  • 1 tsp Pumpkin pie spice
  • ½ tsp Vanilla extract

Quantity
 

  • - - Nonstick cooking spray
  • ½ cup Pancake mix, whole-wheat
  • ½ cup Water
  • 4 cups + 1 Tbsp (about 2 15 oz cans) Pears, canned in extra light syrup, diced
  • 1 Tbsp Cornstarch
  • 1 tsp Pumpkin pie spice
  • ½ tsp Vanilla extract
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • ½ cup Pancake mix, whole-wheat
  • ½ cup Water
  • 4 cups + 1 Tbsp (about 2 15 oz cans) Pears, canned in extra light syrup, diced
  • 1 Tbsp Cornstarch
  • 1 tsp Pumpkin pie spice
  • ½ tsp Vanilla extract

Quantity
 

  • - - Nonstick cooking spray
  • ½ cup Pancake mix, whole-wheat
  • ½ cup Water
  • 4 cups + 1 Tbsp (about 2 15 oz cans) Pears, canned in extra light syrup, diced
  • 1 Tbsp Cornstarch
  • 1 tsp Pumpkin pie spice
  • ½ tsp Vanilla extract
*See Marketing Guide

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 375 °F.
  • Spray a loaf pan (8½" x 4½" x 2½") with nonstick cooking spray.
  • In a small mixing bowl, combine pancake mix and water. Whisk until smooth.
  • Pour pancake batter into loaf pan and bake in the oven for 35 minutes.
  • While pancakes are cooking, separate pears and syrup. Place pears in a small bowl and syrup in a medium nonstick pot.
  • Add cornstarch, pumpkin pie spice, and vanilla extract to cold or room temperature pear syrup. Whisk until smooth.
  • Heat syrup mixture on medium-high heat and whisk continuously until it begins to boil, about 5 minutes.
  • Add pears to syrup mixture. Stir. Bring mixture to a boil, about 7 minutes.
  • Reduce heat to medium-low and simmer for 3–5 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 into 6 even slices. Remove pancakes from the pan.
  • Serve 1 pancake slice 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 Family Child Care Homes
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
The CHEF TIPS:
  • 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.
  • Sesame can appear as an ingredient in foods where it might not be expected  (pancake mix) and may be included in the ingredient statements as "spice" or flavoring."
  • 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.
  • 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.
Yield / Volume