Chocolate Sheet Pan Pancake

Ingredients

2 1/4 c. all-purpose flour

3/4 c. peanut butter powder

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. kosher salt

2 1/4 c. low-fat buttermilk

2 large eggs, at room temp

1/4 c. sugar 1

1/2 tsp. pure vanilla extract

4 tbsp. unsalted butter, divided

1 c. bittersweet chocolate chips

Vanilla yogurt and maple syrup, for serving

Directions

On the center rack of the oven, place a 12- by 17-inch rimmed baking sheet (half sheet pan). Preheat the oven to 450°F.

Combine flour, peanut butter powder, baking powder, baking soda, and salt in a large mixing basin. Buttermilk, eggs, sugar, and vanilla are whisked together in a second bowl.

3 tbsp. butter, melted, whisked into buttermilk mixture Pour wet ingredients over dry ingredients and fold until no flour traces remain (batter will be lumpy). Chocolate chunks should be folded in.

Remove the hot skillet from the oven and melt the remaining tablespoon of butter all over the bottom.

Pour in the batter right away and spread it out evenly. Bake until golden brown and wooden pick inserted in center comes out clean, 13 to 15 minutes.

Cut into pieces and serve immediately with a dollop of yogurt and a drizzle of maple syrup, if desired.

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