Pumpkin Spice Pancake with 4 Toppings on a Sheet Pan

Ingredients:

• 4 large eggs, beaten
• 5 cups of sour milk or kefir
• 1 tbsp vanilla extract
• 2 teaspoons coarse salt
• 0.5 cup + 2 tablespoons granulated sugar
• 10 tbsp unsalted butter (140 g), melted
• 2 and 3/4 cups premium flour
• 1 tbsp baking powder
• 1 tbsp. baking soda
• 2 tbsp + 2 tsp pumpkin pie spice mix
• 1 small apple, thinly sliced ​​(remove core)
• 2 tbsp. caramel sauce
• 1 tbsp light brown sugar
• 1 small carrot, peeled and grated (about 1 cup)
• 2 tablespoons raisins
• 1 cup frozen cranberries, thawed
• 1 teaspoon orange zest + 1 tablespoon orange juice
• 2 tablespoons cream cheese at room temperature
• 1/4 cup powdered sugar
• Whipped cream and maple syrup, for serving

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 260°C.
2. In a large bowl, combine the eggs, sour milk, vanilla extract, salt, and 0.5 cups of granulated sugar until smooth. Add 170g of melted butter and mix well.
3. In another large bowl, combine the flour, baking powder, baking soda, and 4 teaspoons of pumpkin pie spice. Using a rubber spatula, fold the liquid mixture into the flour mixture and mix until smooth (it's okay if a few lumps remain). Set aside 2 tablespoons of the batter in another bowl.
4. Grease a 13x18-inch (33x46 cm) rimmed baking sheet with 2 tablespoons of butter. Add the dough, smoothing the surface with a spatula. Tap the baking sheet against the counter a few times to settle the dough.
5. In a medium nonstick skillet, heat the remaining 2 tablespoons butter over medium heat. Add the apples and cook until slightly softened, about 2 minutes. Remove from heat. Add the caramel, stir to coat the apples evenly, and set aside. Add the brown sugar and 1 tablespoon pumpkin pie spice to the reserved batter and stir. Set aside. In another small bowl, combine the carrots, raisins, 1 tablespoon granulated sugar, and 1/2 teaspoon pumpkin pie spice. Set aside. In another small bowl, combine the cranberries, orange zest and juice, and the remaining 1 tablespoon granulated sugar. Set aside.
6. Place the baking sheet with the long side facing you. Visually divide it into four equal quadrants. Each quadrant will hold a separate filling. Arrange the apples across the top left quadrant. Next to it, on the right, add 1 teaspoon of each brown sugar and pumpkin pie spice mixture (you should have lots of brown spots on the dough). Run a toothpick or skewer through the dough to create a marbled pattern.
7. Sprinkle the carrot mixture over the bottom left quadrant, under the apples. Using a knife, gently fold the carrots into the batter. Sprinkle the cranberry mixture over the bottom right quadrant, draining any excess liquid.
8. Place the pan in the oven and immediately reduce the temperature to 200°C (400°F). Bake, rotating the pan halfway through, until golden brown and a tester inserted into the center of a pancake comes out clean, 20-25 minutes.
9. Spread the carrot top with cream cheese. Sprinkle with 1 tablespoon of powdered sugar, then the remaining 1/2 teaspoon of pumpkin pie spice. In a small bowl, combine the remaining 3 tablespoons of powdered sugar with 1 teaspoon of water and drizzle the spice mixture over the quadrant. Serve the pancakes with maple syrup and whipped cream.