FOUR tastes, ONE sheet-pancake.
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Four-Flavor Sheet Pan Pancakes.
RECIPE COURTESY OF FOOD NETWORK KITCHEN.
Level: Easy.
Total: 1 hr 20 min.
Active: 45 min.
Yield: 6 portions.

Components.

2 3/4 cups buttermilk.
2 big eggs, beaten to blend.
1 1/2 teaspoons kosher salt.
1 1/2 teaspoons vanilla extract.
1/3 cup plus 1 to 2 teaspoons granulated sugar.
2 3/4 cups all-purpose flour (see Cook's Note).
1 tablespoon baking powder.
1 1/2 teaspoons baking soda.
4 tablespoons unsalted butter, melted.
2 tablespoons strawberry jam, ideally seedless, warmed.
1/2 cup sliced strawberries.
1/2 cup chocolate chips.
1 banana, cut in half crosswise and very finely sliced lengthwise.
2 tablespoons light brown sugar.
1 teaspoon ground cinnamon.
3 tablespoons confectioners' sugar.
Maple syrup and whipped cream, for serving.

Instructions.

Position the oven rack in the center of the oven and preheat to 500 degrees F. Whisk the buttermilk, eggs, salt, vanilla and 1/3 cup granulated sugar together in a large bowl until completely combined. Blend the flour, baking powder and baking soda together in another large bowl till totally combined. Fold the buttermilk mix into the flour mixture with a silicone spatula till simply combined (it's okay if there are a couple of swellings). Reserve 2 tablespoons of batter in little bowl and set aside.

Brush 2 tablespoons butter on a 18-by-13-inch sheet pan and pour in the batter, using a spatula to smooth out the top. Tap the tray on the counter a couple of times to level and flatten the batter.

Stir the warmed jam in a small bowl until pourable. Think of the batter in the pan divided into 4 areas (2 across and 2 down). Dollop the jam, about 1 teaspoon at a time, over the surface of one area. (You wish to see red dots of jam sitting on top of the batter.) Utilizing a toothpick or small skewer, swirl the jam into the batter, making a marbled pattern. Top with chopped strawberries.

Sprinkle chocolate chips over a second area of the batter. Set up banana slices in a herringbone pattern over a 3rd area of the batter and spray the fruit with the remaining 1 to 2 teaspoons granulated sugar.

Mix the brown sugar, cinnamon and scheduled batter together in a small bowl, and dollop, about 1 teaspoon at a time, over the last area of the batter. (You want to see a great deal of brown dots sitting on top of the batter.) Utilizing another toothpick or little skewer, swirl the cinnamon mix into the batter, making a marbled pattern.

Put the sheet pan in the oven and instantly decrease the temperature level to 400 degrees F. Bake, turning the sheet pan midway through baking, until golden brown and a cake tester placed into the center of the pancake comes out tidy, 18 to 23 minutes.

Brush the pancake with the remaining 2 tablespoons butter and let cool 15 minutes before cutting. Stir together the confectioners' sugar and 1 teaspoon water in a little bowl and drizzle over the cinnamon swirl quadrant.

Serve the pancakes with maple syrup and whipped cream.

Cook's Note.

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

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Four-Flavor Sheet Pan Pancakes|Food Network.