Name: No-Flip Blueberry Oven Pancake
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; ⅓ cup cornmeal (not coarse, medium- or fine-grind works); 2 large eggs; ¼ cup sugar; 1 Tbsp. baking powder; ½ tsp. baking soda; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; 1½ cups buttermilk, divided; 4 Tbsp. unsalted butter, melted, divided, plus more room temperature for serving; 1 cup fresh blueberries; 1 Tbsp. vegetable oil; Pure maple syrup (for serving)

Photo by Chelsie Craig, Food Styling by Pearl Jones

While we love the concept of making pancakes for a crowd, we don't love the reality of standing over the stove, dishing out pancakes to guests like a short-order cook (and we definitely don't love relegating the early batches of pancakes to the oven, where their texture will surely suffer). And so this crowd-feeding "oven pancake" was born: 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 minutes when the pancake is in the oven to locate your maple syrup and butter and get plates onto the table.