GIANT BUTTERMILK CORN MEAL PANCAKE WITH BLUEBERRIES
Everyone loves pancakes, but it’s not as fun for the designated pancake maker, who is turning out batch after batch until they run out of batter, and then are often left with cold pancakes for themselves. If you’re having people over for brunch, you want to be hanging out with your guests — over coffee or mimosas — and not be stuck in the kitchen. Enter the mighty oven pancake. The resulting big pancake is fluffy, tender, and crispy on the edges. And the best part is everyone gets their breakfast at the same time.
2 cups all-purpose our ½ cup ne or mediumgrind cornmeal
Finely grated zest of 1 lemon, about 1½ teaspoons
1 teaspoon baking powder
1 teaspoon baking soda ¾ teaspoon kosher salt 4 tablespoons unsalted butter, plus more for serving 3 large eggs
3 tablespoons granulated sugar or honey
2½ cups well-shaken buttermilk
1½ teaspoons vanilla extract
1 cup blueberries, plus more for serving
Maple syrup, for serving Chopped strawberries, for serving
Sliced bananas, for serving
Position a rack in the middle of the oven and preheat to 400 degrees.
Meanwhile, in a medium bowl, whisk together the flour, cornmeal, lemon zest, baking powder, baking soda, and salt until combined.
Add the butter to a halfsheet pan (13 by 18 inches) and place in the oven for 5 to 6 minutes, or until it melts, smells nutty, and the solids brown. Gently tilt the pan around to ensure the butter is coating the bottom and sides of the pan and set aside on a heatproof surface.
In a large bowl, whisk together the eggs and sugar until light and airy, about 1 minute. Whisk in the buttermilk and vanilla until combined. Carefully pour the melted browned butter in the sheet pan into the buttermilk mixture. Set the sheet pan aside and wipe the corner you used for pouring. Whisk the buttermilk mixture to incorporate the butter.
Add the flour mixture to the wet ingredients, whisking gently just to combine; some lumps are fine. Place the empty sheet pan in the oven for 1 minute to heat, then remove and set on a heatproof surface. Transfer the batter to the hot sheet and use an offset spatula to evenly spread the batter. Evenly sprinkle the blueberries over the top of the pancake.
Bake for 17 to 20 minutes, or until cooked through and light golden brown. Remove from the oven, cut into individual pieces, and serve warm. Serve with maple syrup, strawberries, bananas or other toppings of choice.
Serves 6-8. “Hot Sheet,” by Olga Massov and Sanaë Lemoine (Harvest, 2024).