This giant pancake feeds a crowd and takes just 30 minutes.
Dont overwhisk when mixing the batter, as this prevents the pancake from rising to perfection.
Some lumps are okay.
Photo:Greg Dupree, Prop Stylist: Chelsea Zimmer, Food Stylist: Claire Spollen
What youre trying to avoid are dry clumps or streaks of flour.
This recipe was developed by Melissa Gray.
)fresh or frozen blueberries, divided
Directions
Preheat oven to 400F.
Coat an 18-by-13-inch rimmed baking sheet with cooking spray.
Line with parchment paper.
Whisk flour, poppy seeds, baking powder, salt, and baking soda in a medium bowl.
Pour into prepared baking sheet and smooth into an even layer.
Bake until a wooden pick inserted in center comes out clean, 10 to 12 minutes.
Increase oven temperature to broil; broil until top is golden, 1 to 3 minutes.
Cook, stirring often, until blueberries burst and mixture is syrupy, 8 to 10 minutes.
Remove from heat; stir in remaining 1 cup blueberries (thawed if frozen).
Slice pancake into squares.
Serve with blueberry syrup spooned over top.
Make-Ahead:Refrigerate untopped slices for up to 5 days, or freeze for up to 2 months.
Reheat in the microwave or toaster oven.
Refrigerate blueberry syrup for up to 1 week.
