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Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 425°F. Spray a rimmed 13 × 18-inch sheet pan with cooking spray (this will keep the parchment in place).
Step 2
Cut a piece of parchment paper to cover the bottom completely. Place on the sheet pan and spray more oil on the parchment and around the sides of the sheet pan.
Step 3
In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together the butter, buttermilk, eggs, lemon juice and zest, vanilla, and 1⁄4 cup water until thoroughly combined.
Step 4
Add the wet ingredients to the dry ingredients and whisk until just combined.
Step 5
Do not overmix (or worry if there are some lumps).Gently fold in the blueberries with a spatula.
Step 6
Pour the batter into the prepared sheet pan. Spread evenly with a spatula, then tap the sheet pan on the counter a few times to settle the batter.
Step 7
Bake, rotating the pan halfway through, until golden and set, about 15 minutes.
Step 8
Let cool for 5 minutes in the pan.
Step 9
Place a large cutting board over the top of the pan and flip the pancake onto the cutting board.
Step 10
Cut into 16 squares. Add toppings as desired and serve.
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