Sheet Pan Chocolate Chip Pancake

 Here's a way to cook multiple pancakes all at once.

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Sheet Pan Chocolate Chip Pancake 

Adapted from:  New York Times Cooking

Serves 6-10

This can be halved for a smaller crowd. I also like to cook this on two quarter-sheet pans so one can stay warm in the oven if needed. It also helps me deal with the effects of my high altitude.

2-3 T unsalted butter, softened, plus 8 T  cut into half-inch cubes and chilled

1 1/2 c cold buttermilk

1 1/2 c cold milk 

3 c AP flour (I used half whole wheat)

1/4 c granulated sugar

1 T baking powder

1 teas baking soda

3/4 teas salt

3/4 c mini chocolate chips   

Preheat your oven to 450F. Prepare a sheet pan or two quarter-sheet pans by greasing with one tablespoon of the softened butter and lining with parchment paper. Alternatively, so you don't waste a bunch of butter under the paper, spray with cooking spray and then line the pan with parchment paper.

In a large liquid measuring cup, measure the buttermilk and milk and set aside.

Combine the flour, sugar, baking powder and soda, and the salt in a food processor. Drop the cubed butter in and process together until the mixture is coarsely sandy with some pieces the size of small peas. Place in a bowl and pour the milk mixture over . Use a whisk to combine and set aside for 5 minutes. Meanwhile, place the sheet pan into the oven to heat up.

Pull the hot pan from the oven and place 2 T of the softened butter on it. Return to the oven and allow the butter to melt. This won't take long if the pan is quite hot. Once more, pull the pan from the oven and spread the butter all over. You might be able to do this by tipping the pan but I found it easier to use a pastry brush to spread the melted butter everywhere. Carefully pour the batter into the pan; spread out to corners and sprinkle the chocolate chips over all. Set the pan back in the oven and allow to bake for 13-15 minutes until completely a toothpick comes out clean from the center. Place under the broiler for a minute to brown the top. 

Cut into squares or rectangles and serve with maple syrup, if desired. 

Notes:

I like the idea of cooking a number of pancakes at once but this recipe pays cooks back with more dishes than I like (and in the past I had to wash my food processor by hand). So I advise keeping the cold butter whole until you want to mix it into the dry ingredients; then grate in the butter (a flat grater easily fits into the dishwasher) and stir. If you feel you need to, blend the butter in a bit more with your fingertips. Also, if you have a very large liquid measuring vessel you can use that to hold the milks and then add the flour/butter mix. Just be sure this vessel is correct. I inherited a big glass measuring bowl but have found out the hard way that it measures incorrectly.

Other readers of the NY Times suggested topping with nuts and/or berries or other fruit, chopped. Blueberries sounded really nice.