Sheet Pan Pancakes

If you've ever made pancakes for four people and eaten yours cold, this fixes that. The same batter goes onto a sheet pan, gets a scatter of whatever toppings you like, and bakes into a soft slab you cut into squares. Everyone eats at the same time.

1. 1

   Heat the oven to 200°C / 400°F. Line a 33 x 23 cm sheet pan with baking paper and brush it with a little of the melted butter.

   For this step

   • ¼ cup (57 g) unsalted butter
2. 2

   Whisk the flour, sugar, baking powder and salt in a big bowl. In a jug, whisk the milk, eggs, vanilla and the rest of the melted butter.

   For this step

   • 2 cups (250 g) all-purpose flour
   • 3 tbsp (38 g) granulated sugar
   • 1¾ cups (420 g) milk
   • ¼ cup (57 g) unsalted butter
   • 2 large eggs
   • 1 tbsp baking powder
   • ¾ tsp fine salt
   • 2 tsp vanilla extract
3. 3

   Pour the wet into the dry and stir just until it comes together. Lumps are fine and honestly better. A smooth batter makes tough pancakes.

4. 4

   Pour it into the pan and tilt to spread evenly into the corners. It'll look thin, about 1 cm deep, which is right.

5. 5

   Scatter the blueberries over one half and the chocolate chips over the other, so nobody has to negotiate.

   For this step

   • ¾ cup (111 g) blueberries
   • ½ cup (85 g) chocolate chips
6. 6

   Bake for 15 to 18 minutes, until puffed and springy and pale gold at the edges. Cut into squares straight in the pan and serve with syrup.

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