Name: Oven-Baked Pancakes for a Crowd
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 5 tablespoons unsalted butter, melted; 1 cup finely diced Honeycrisp apple (from about 1 small apple); 1/2 teaspoon ground cinnamon; 1 tablespoon plus 1 teaspoon maple syrup, plus more for serving; Kosher salt; 2 3/4 cups buttermilk; 1/3 cup granulated sugar; 1 1/2 teaspoons pure vanilla extract; 2 large eggs, beaten to blend; 2 3/4 cups all-purpose flour (see Cook’s Note); 1 tablespoon baking powder; 1 1/2 teaspoons baking soda; 3 tablespoons mini chocolate chips, plus more for topping; 2 tablespoons peanut butter powder; 1/3 cup frozen or fresh wild blueberries; Zest of 1/2 lemon; 3 tablespoons rainbow sprinkles; 3 tablespoons confectioners’ sugar, plus more for topping; 1/8 teaspoon vanilla bean paste; 3 teaspoons whole milk

Directions

Position an oven rack in the center of the oven and preheat to 500 degrees F.
Heat 1 tablespoon of the melted butter in a medium skillet over medium heat. Add the apple, cinnamon, 1 tablespoon of the maple syrup and a pinch of salt. Cook until the apples are slightly softened, 3 to 5 minutes. Set aside to cool slightly.
Whisk together the buttermilk, granulated sugar, vanilla extract, eggs and 1 1/2 teaspoons salt in a large bowl until completely combined. Whisk together the flour, baking powder and baking soda in another large bowl until completely combined. Fold the buttermilk mixture into the flour mixture with a rubber spatula until just combined (it's okay if there are a few lumps). Reserve 2 tablespoons of the batter in a small bowl; set aside.
Brush 2 tablespoons of the melted butter on an 18-by-13-inch sheet pan and pour in the batter, using a spatula to smooth out the top. Tap the pan on the counter a few times to even out and flatten the batter.
Imagine the batter in the pan is divided into 4 sections (2 across and 2 down). Sprinkle the apple mixture over the first quadrant, using a toothpick or skewer to swirl it into the batter. Sprinkle the chocolate chips over a second quadrant. Mix 1 tablespoon of the peanut butter powder with the reserved batter. Dollop about 1/2 teaspoon of the peanut butter mixture at a time over the chocolate chip section. Swirl the peanut butter mixture into the batter with a toothpick or skewer, making a marbled pattern and pushing the chocolate chips into the batter as you go.
Sprinkle the blueberries over a third quadrant, followed by the lemon zest. Sprinkle the rainbow sprinkles over the last quadrant.
Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating the sheet pan halfway through, until the pancake is golden brown and a cake tester inserted into the center comes out clean, 18 to 23 minutes. Drizzle the remaining 2 tablespoons melted butter over the top.
Mix the confectioners’ sugar with the vanilla bean paste, 1 teaspoon of the milk and a small pinch of salt in a small bowl; drizzle over the confetti quadrant. Mix the remaining 1 tablespoon peanut butter powder, 2 teaspoons milk and 1 teaspoon maple syrup in a separate small bowl until smooth. Drizzle this over the chocolate-peanut butter quadrant, then sprinkle some more mini chocolate chips over the top. Dust the top of the blueberry-lemon quadrant with confectioners’ sugar. Drizzle maple syrup over the top of the apple-cinnamon quadrant.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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