Carolyn Besselman | Pedernales EC

If you’re looking to feed a crowd at brunch, these sheet pan pancakes are the ultimate treat. Apples, pecans, applesauce and brown sugar create a sinfully sweet topping.

2 apples, cored and diced
1 cup chopped pecans
1/2 cup dark brown sugar
1/4 cup applesauce
1 tablespoon ground cinnamon
2 eggs
2 1/2 cups buttermilk
1 teaspoon vanilla extract
2 1/2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon baking soda
1 tablespoon melted unsalted butter

1. Preheat oven to 425 degrees.

2. In a bowl, combine apples, pecans, brown sugar, applesauce and cinnamon and stir to mix. Set aside.

3. In another bowl, whisk together eggs, buttermilk and vanilla. In a large third bowl, whisk together flour, baking powder, sugar and baking soda.

4. Pour the egg mixture into the dry ingredients and stir gently until just combined. Do not overmix.

5. Brush the bottom and sides of a 13-by-18-inch rimmed baking sheet with butter.

6. Add the batter to the baking sheet, smoothing it evenly with the back of a spoon.

7. Dollop apple mixture by spoonfuls evenly over the batter. With a spoon, gently swirl the mixture into batter.

8. Bake 20–22 minutes, until golden brown and the top springs back when touched.

9. Remove from oven and serve with butter and syrup.

Serves 10–14.