Bob's Red Mill Back to School 101

Cinnamon Swirl Sheet Pan Pancakes Pancake prep just became supremely easy! Use our just-add-water mix and a swirl of cinnamon to make sheet pan pancakes that double as breakfast and lunch on busy school days.

INGREDIENTS 1 package Bob’s Red Mill ® Homestyle Pancake & Waffle Mix 3 cups Water 1 Tbsp Cinnamon

INSTRUCTIONS

• Preheat the oven to 425°F and line an 18 x 13-inch rimmed sheet pan with parchment paper or grease with baking spray. • In a large bowl, stir pancake mix and water together until just combined. Remove ½ cup of the batter to a small bowl and stir in 1 tablespoon cinnamon. Pour the plain pancake batter into the sheet pan and gently tilt in all directions so the batter spreads into an even layer. Dollop the cinnamon batter on top, then swirl it through the batter with a skewer or butter knife.

• Bake for 20 minutes. Slice and serve.

Makes 18 servings.

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