Churros and Chocolate Sheet-Pan Pancakes

I love baking one giant pancake in a sheet pan—it makes it easy to feed a crowd all at once instead of flipping pancakes one at a time. This simple version mimics the crispy cinnamon-sugar goodness of churros dipped in warm chocolate. Once the pancake is done, a topping of Country Crock, sugar, and cinnamon gets crisp and caramelized under the broiler, just like the surface of a churro.

Cooking Time25 Min Portions6-8 Servings

Add more richness and depth to the pancake mix by folding in creamy Country Crock.

INGREDIENTS

3 cups pancake mix
1½ cups whole milk
3 large eggs
2 tablespoons plus ¼ cup granulated sugar, divided
3 tablespoons Country Crock Original, divided
2 teaspoons cinnamon, divided
⅓ cup chocolate chips

INSTRUCTIONS

Preheat the oven to 400 degrees F. Line an 18-by-13-inch rimmed sheet pan with parchment paper.
In a bowl, whisk together the pancake mix, milk, eggs, 2 tablespoons of sugar, 1 tablespoon of Country Crock, and 1 teaspoon of cinnamon. Pour the batter into the sheet pan and spread evenly. Bake 8 to 10 minutes, rotating the sheet pan once to cook evenly, until the top is set.
Turn on the broiler. Combine the remaining ¼ cup sugar and 1 teaspoon cinnamon in a small bowl. Using a butter knife or spatula, spread the top of the sheet-pan pancake with the remaining 2 tablespoons of Country Crock. Evenly sprinkle the cinnamon sugar over the Country Crock. Broil the pancake for 1 to 2 minutes, rotating the pan to caramelize the whole top. As soon as the sugar bubbles in one spot, rotate the pan to get all the sugar to bubble and crisp evenly; watch closely for burning. Microwave the chocolate chips for 1 minute, stirring once, then stir in the remaining 1 tablespoon Country Crock. Drizzle the chocolate all over the pancake. Cut into slices to serve.