Berry Lemon Sheet-Pan Pancakes

What you need

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 2 large eggs, lightly beaten
• 1/4 cup unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup mixed fresh berries (blueberries and raspberries)

The easy way

1. Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch metal baking sheet with cooking spray or butter.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt; in a separate bowl, combine the milk, eggs, melted butter, vanilla, and lemon zest.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix, as small lumps are acceptable.
4. Spread the batter evenly onto the prepared baking sheet and scatter the fresh berries over the top.
5. Bake for 15-18 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean.
6. Let cool for 5 minutes before cutting into squares; store leftovers in an airtight container in the refrigerator for up to 3 days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.