And fluffy sheet pan pancakes

Light

Makes: 8 to 10 servings

8 tablespoons unsalted 2 teaspoons baking powder butter (1 stick) 1 teaspoon baking soda 2 cups buttermilk 1 teaspoon kosher salt

2 large eggs 1 ½ cups chopped fruit, nuts 1 teaspoon vanilla extract or chocolate chips (optional) 2 cups all-purpose flour Powdered sugar or maple

¼ cup granulated sugar syrup, for serving

1. Arrange a rack in the middle of the oven and heat the oven to 400 degrees. Line a rimmed baking sheet (about 13-by-18 inches) with parchment paper.

2. Melt 8 tablespoons unsalted butter in a small saucepan overmedium heat or in a small microwave-safe bowl. Coat the parchment paper and sides of the baking sheet with about 1 tablespoon of the melted butter.

3. Place 2 cups buttermilk, 2 large eggs, 1 teaspoon vanilla extract, and 4 tablespoons of the melted butter in a large bowl and whisk until combined. Add 2 cups all-purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda and 1 teaspoon kosher salt. Fold with a spatula orwooden spoon until the batter is smooth (some small lumps are okay). Fold in 1 ½ cups chopped fruit, nuts or chocolate chips, if desired.

4. Pour the batter into the prepared baking sheet and smooth into an even layer. Bake until the pancake is lightly golden, cracked and springs backwhen touched, 12 to 15 minutes.

5. Remove the pancake fromthe oven and heat the broiler to high. Brush the remaining 3 tablespoons melted butter onto the pancake. Broil until golden brown, 2 to 4 minutes. Cut into 12 pieces and servewarm with powdered sugar and maple syrup.