The New York Times recipe: sheet-pan (baking tray) chocolate chip pancakes

By treating pancake batter almost like biscuit dough, processing cold butter into flour, then adding liquid, this recipe reduces gluten formation for a fluffier result. What also makes this recipe shine is its adaptability. Don’t care for chocolate? Sprinkle finely chopped fruit on top. Or simply skip any topping and serve with a little maple syrup and butter.

Sheet-pan (baking tray) chocolate chip pancakes

Recipe Jerrelle Guy

Here’s a clever trick for making a big batch of pancakes that will save you from spending all morning at the stove: bake them all at once on a sheet pan, also known as a baking tray. In this recipe, the batter comes together like biscuit dough by cutting the cold butter into the flour before adding the liquid. This cuts down on gluten production, which means fluffier pancakes. For wonderfully crisp edges, heat the baking tray in advance, so the batter starts cooking as soon as it’s poured into the tray. If you like, you can stir a teaspoon of vanilla extract into the batter, sprinkle it with finely chopped fruit, or mix and match toppings to please the crowd.

Ingredients

3 tbsp unsalted butter, softened, plus 8 tbsp (120g) unsalted butter, cut into 12mm cubes and chilled

360ml cold buttermilk

360ml cold full cream milk

385g plain flour

50g sugar

1 tbsp baking powder

1 tsp baking soda

¾ tsp salt flakes

125g mini chocolate chips

Maple syrup, for serving (optional)

Preparation

Step 1 Heat the oven to 230C. Grease a 13-by-18-inch (33cm by 45.5cm) baking tray using 1 tbsp softened butter, then line it with baking paper. Set aside.

Step 2 In a large measuring cup, combine the buttermilk and milk; set aside.

Step 3 In a food processor, add the flour, sugar, baking powder, baking soda and salt, and blend until combined, about 30 seconds. Sprinkle the chilled butter cubes on top and pulse the mixture until the butter is coarse and sandy, and some pieces are the size of peas. Transfer the mixture to a large bowl and pour the buttermilk mixture on top. Whisk to combine, then let stand for 5 minutes. Place the prepared baking tray in the oven on the middle rack to heat while the batter sits.

Step 4 Remove the hot tray from the oven, add the remaining 2 tbsp softened butter to the tray and return to the oven until the butter is melted and bubbling, about 1 minute. Remove the tray and carefully tip to spread the melted butter around. Working quickly, stir the risen batter one final time and pour it into the centre of the tray, tipping the tray again to spread the batter evenly. Sprinkle the chocolate chips evenly over the batter.

Step 5 Return the tray to the oven and bake until cooked through, 13 to 15 minutes. Grill until the top turns golden brown, 1 to 2 minutes. Let cool slightly then cut into squares. Serve warm, with maple syrup, if desired.

Serves 6

Total time: 40 minutes

This article originally appeared in The New York Times.

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