Poppy O’Toole ditches the stove for a giant one-pan pancake bake

Standing over a hot stove flipping individual

while the first batch goes cold is a chore of the past.

Poppy O'Toole

reveals a method that turns breakfast into a communal, stress-free event. By moving the process to the oven, you eliminate the "absolute drag" of cooking for a crowd and ensure everyone eats at the same time. This technique yields a fluffy,

American-style pancakes

that is sliced like a pizza and served family-style.

Tools and materials for the perfect bake

To get started, you need an oven-safe pan with deep sides or a baking tray. The beauty of this recipe lies in its simplicity; you mix the batter directly in the vessel you bake it in, minimizing cleanup. You will need plain flour, sugar,

, and a pinch of salt. For the wet components, gather whole milk, two eggs, and melted butter. To follow the

Dubai chocolate

trend, have

Pistachios

and a mix of milk chocolate chips and chunks ready.

Step-by-step to a golden traybake

First, whisk your dry ingredients—flour, sugar, baking powder, and salt—directly in the pan to ensure even distribution. Create a well in the center. In a separate small bowl, mix the milk, eggs, and melted butter before pouring them into the dry well. Stir until combined, but don't obsess over a few small lumps; over-mixing ruins the fluffiness.

Before baking, push your chocolate chunks and chopped pistachios into the batter to prevent the chocolate from burning. Bake at 180°C (356°F) with the fan on for 15 to 20 minutes. Once golden and firm, loosen the edges with a knife and drizzle with

.

Customization and troubleshooting tips

If you find the edges of your batter catching on the pan, use a spatula to wipe the sides clean before it hits the heat. While the chocolate-pistachio combo is decadent, the base recipe is a blank canvas. You can substitute fresh berries, bananas, or even savory options like bacon and eggs. For a truly indulgent dessert, serve the warm wedges with scoops of vanilla ice cream.