Yield: 6 Servings

Adapted from Carla Lalli Music / Bon Appétit

Making one giant pancake instead of a bunch of smaller ones means that everyone will sit down to pancake breakfast at the same time. And because it’s no flip, you don’t have to worry about your spatula “skills.” Use the 10 to 20 minutes when the pancake is in the oven to locate your maple syrup and butter and get plates onto the table.

• 1cup AP flour
• ⅓cup cornmeal (not coarse, medium- or fine-grind works)
• 2large eggs
• ¼cup sugar
• 1TBS baking powder
• ½tsp baking soda
• 1tsp kosher salt
• 1½cups buttermilk, divided or ¼ cup plus 1 TBS Saco buttermilk powder and 1½ cups water, divided
• 4TBS unsalted butter, melted, divided, plus more room temperature for serving
• 1cup fresh blueberries
• 1TBS vegetable oil
• pure maple syrup (for serving)

Preheat oven to 375°F.

Dry ingredients: Whisk 1 cup AP flour and ⅓ cup cornmeal in a small bowl. If using buttermilk powder, add ¼ cup plus 1 TBS buttermilk powder, whisk.

Wet ingredients: Whisk 2 large eggs, ¼ cup sugar, 1 TBS baking powder, 1 tsp salt, and ½ tsp baking soda in a medium or large bowl until eggs are lightened and smooth, about 30 seconds.

Mix ingredients: Add ¾ cup buttermilk (or water if using dry buttermilk) and half of the dry ingredients to the wet bowl and whisk very gently just to barely combine.

Add remaining ¾ cup buttermilk (or water if using dry buttermilk), 2 TBS melted butter and remaining dry ingredients and whisk just to combine (some lumps are okay). Adding the dry ingredients in two batches, rather than all at once, lessens the risk of over-mixing (which would deflate and toughen the batter).

Using a wooden spoon, fold in 1 cup fresh blueberries.

Cook in skillet: Heat 1 TBS vegetable oil and 2 TBS melted butter in a 10-inch or larger oven-safe nonstick skillet over medium. Using a combination of oil and butter raises the smoking point of the butter.

When foaming subsides, scrape in batter and use the back of a spoon to gently nudge it all the way to the edges.

Reduce heat to medium-low and cook, shaking pan back and forth occasionally to ensure pancake will eventually slide out freely, until bubbles appear across surface of pancake, 4–6 minutes (it will still look quite wet and uncooked in the center, but you should see some browning around the outer edge).

Bake: Transfer pan to oven and cook until pancake is puffed and set, 10–15 minutes for a 10-inch skillet. Using a pot holder or oven mitt, shake the pan to make sure the center is set. Remove from oven and let cool for 5 minutes. Leave the mitt or holder draped over the handle to remind everyone it is very hot!

Invert pancake onto a large plate or platter. Admire the crispy, burnished top—its pock-marked surface contains all your lacy-edged pancake fantasies.

Cut into wedges and serve with room-temperature butter and maple syrup.