GIANT FRUITY OVEN PANCAKE

Giant Fruity Oven Pancake image

No more flipping pancakes and trying to keep them warm! Try this special back-to-school or weekend breakfast sheet pan pancake topped with fresh fruit, fruity cereal and yogurt.

Provided by Betty Crocker Kitchens

Time 35m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups Original Bisquick™ mix
1/2 cup milk
3 tubes (2 oz each) Yoplait® Go-GURT® vanilla flurries yogurt (from 16-count box)
2 eggs
2 tablespoons vegetable oil
2 tablespoons rainbow-colored sprinkles
1 cup chopped strawberries
1 large banana, sliced
1 cup Trix™ cereal
2 tubes (2 oz each) Yoplait® Go-GURT® vanilla flurries yogurt (from 16-count box)
Additional rainbow-colored sprinkles, if desired

Steps:

Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
In medium bowl, mix all Pancake ingredients except sprinkles with whisk until blended. Stir in 2 tablespoons sprinkles, and pour into pan; spread evenly.
Bake 17 to 20 minutes or until light golden brown and top springs back when touched in center.
Top with strawberries, banana and cereal. Cut small corner off end of each of 2 yogurt tubes, and drizzle on top of pancake. Sprinkle with additional sprinkles. Cut into 12 pieces to serve.

Nutrition Facts : Calories 180, Carbohydrate 28 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 10 g, TransFat 0 g