Sheet-pan pancake bake with blueberry compote

Pancake bake

1. If making granola, bake it first using the instructions below. Heat the oven to 425°F conventional or 400°F convection. Lightly butter the sheet pan and line the bottom with parchment.
2. Whisk the milk, eggs, melted butter and honey in a bowl. Put the pancake mix in a larger bowl and fold in the wet ingredients just until combined. A few lumps are fine.
3. Let the batter stand for 5 minutes. It should be thick but pourable. If it is stiff enough to hold a mound, fold in a little more milk, 2 tablespoons at a time.
4. Fold most of the jimmies into the batter, saving a few to scatter on top. Spread the batter evenly to every corner of the 18-by-13-inch half sheet. The layer should be shallow, roughly ⅓ inch before baking. Start checking at 10 minutes; expect about 12 to 18 minutes for this thin half-sheet layer. Remove as soon as the center is set, even if that is before the estimated time. The edges should be lightly golden, the middle should spring back when gently pressed and a toothpick should come out without wet batter.
5. Make the compote and yogurt cream while the pancake bakes. Let the finished bake rest for 5 minutes, then cut into 15 squares. Add the compote, yogurt cream and optional granola, and serve.

Blueberry compote

Makes about 2 cups.

1. Combine 3 cups of the blueberries with the maple syrup, water, lemon juice, zest, cinnamon and salt in a saucepan. Bring to a gentle simmer over medium heat.
2. Simmer for about 7 to 9 minutes, stirring occasionally, until the berries release their juice. Mash roughly a third of them with the back of a spoon.
3. Add the remaining cup of frozen berries. Simmer for another 2 to 3 minutes, or until heated through. If you want a thicker sauce, stir in the cornstarch mixture and simmer for another minute.
4. Remove from the heat and stir in the vanilla and butter. Let it stand for 5 to 10 minutes before spooning over the pancakes; it thickens as it cools.

Whipped yogurt cream

Makes about 2 cups.

1. Whip the cream, honey and vanilla to soft peaks. Stop when the cream holds a soft curl on the beaters.
2. Stir a spoonful of the whipped cream into the yogurt to loosen it. Gently fold in the rest. Taste and add a little more honey if you like. Refrigerate while the pancake finishes baking.

House granola, optional

Makes about 5 cups. Bake this first so it can cool while the pancake is in the oven. This is my home granola with macadamias.

1. Heat the oven to 300°F. Line one 18-by-13-inch half-sheet pan with parchment.
2. Work the 1/4 cup Besti Brown into the 1/4 cup honey until they form one syrup, before adding anything else.
3. Stir in the olive oil, vanilla, cinnamon and kosher salt.
4. Crush the macadamias in a food processor, or put them in a bag and crush with a rolling pin or the bottom of a pan.
5. Add the oats, crushed macadamias and chia seeds. Toss until every flake is coated, then spread thinly on the prepared pan.
6. Bake for 10 minutes, rotate the pan, then bake for about 10 minutes more. The granola will still feel soft when hot. Do not keep baking to make it crisp in the oven.
7. Finish with flaky sea salt while warm. Cool completely on the pan so it can crisp, then transfer to a sealed container. Add freshly grated nutmeg at the table if you like, not before baking.