Wild Blueberry Sheet Pan Pancakes

Recipe by Lynn Polito for Wyman's

Ingredients:

• 1 ½ cups frozen Wyman’s Wild Blueberries
• 2 cups all purpose flour
• ¼ cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 cups whole milk
• 2 tbsp lemon juice
• 2 eggs
• 2 tbsp coconut oil (or butter)

Directions:

1. Preheat the oven to 375 degrees. Line a rimmed sheet pan with parchment paper and brush the sheet pan with butter to prevent sticking.
2. In a liquid measuring cup, add the milk and lemon juice. Let that sit for 2 minutes.
3. Mix together the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
4. Add the milk and lemon mixture to a large bowl. Add the eggs and coconut oil and mix well until fully combined.
5. Add the dry ingredients to the bowl with the milk and egg mixture. Mix well, but do not overmix. It’s ok if there are a few lumps left in the batter. Fold in the blueberries gently.
6. Pour the batter into the prepared baking sheet and bake for 25 minutes or until the top is slightly browned. Cut and enjoy!