Sheet Pan Pancakes

Preheat the oven to 425°F (220°C) and butter and line a 13x18 inch sheet pan. Set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

In a separate jug, whisk the eggs, buttermilk, butter and vanilla extract.

Pour the wet ingredients into the dry ingredients and combine just until the large lumps are gone. (The batter should still be a little lumpy.)

Pour the batter into your prepared pan. Level the batter with a palette knife and roughly divide into 4 sections.

In the first section, dollop the cream cheese and raspberry jam, then use the knife to swirl this into the batter.

Scatter chocolate chips, blueberries and lemon, and strawberries in each of the remaining sections.

Bake for 15 - 16 minutes until the top is golden and a knife inserted in the center comes out clean.

Store leftovers in an airtight container in the refrigerator for up to 3 days.