Sheet-Pan Blueberry Pancakes with Maple Cream Cheese Drizzle

Method

1. Heat the oven to 220°C for 10 min (conventional; for fan, 20°C lower). Line the pan with baking paper and brush the paper and sides with the soft butter.

   Add in this stepButter (for the pan) 8 g

   oven

2. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. In another bowl, whisk the buttermilk, eggs, vanilla, finely grated lemon zest and melted butter. Pour the wet into the dry and fold 10 to 12 times, just until no dry flour shows; small lumps are fine.

   Add in this stepAll-purpose flour 130 gSugar 20 gBaking powder 1¼ tspBaking soda ½ tspSalt 2 pinchButtermilk 240 mlEggs 1Vanilla extract ½ tspLemon (zest only) ½Butter (for the batter, melted) 30 g

3. Pour the batter into the 23x23 cm pan and spread it gently into an even layer about 1–1.5 cm thick, right into the corners. Scatter the blueberries over the top and press them in lightly. If using frozen berries, add them straight from the freezer so they don't bleed.

   Add in this stepBlueberries (fresh or frozen) 100 g

4. Bake in the oven at 220°C for 13 min, until the top is golden, the center springs back when pressed and a toothpick inserted in the middle comes out clean (a little blueberry juice is fine).

   oven

5. While it bakes, beat the cream cheese until soft, then whisk in the maple syrup and milk until smooth and pourable, like thick cream.

   Add in this stepCream cheese 60 gMaple syrup 2 tbspMilk 2 tsp

6. Let the pancake cool in the pan for 5 min, then lift it out with the paper and cut it into squares. Drizzle with the maple cream cheese and serve warm.