Preheat and Prepare: First, preheat your oven to 220°C (200°C fan). Generously grease a standard 33cm x 23cm (9x13 inch) baking tray or sheet pan with butter. This ensures the pancake won't stick and helps the edges get wonderfully crisp.

Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, and salt. Sifting them first is my preferred method for a lump-free start.

Mix Wet Ingredients: In a separate medium bowl or a large jug, whisk the eggs until they are light and frothy. Then, add the milk, vegetable oil, melted butter, and vanilla extract. Whisk everything together until it's well combined.

Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until it is just combined. Be careful not to over-mix; a few small lumps in the batter are completely fine.

Pour and Spread: Pour the pancake batter into your prepared baking tray. What works best for me is using an offset spatula to gently spread the batter evenly to all four corners.

Add Your Toppings: Now for the creative part! Sprinkle your chosen toppings evenly over the surface of the batter. If you're making different sections, carefully arrange the toppings in their designated areas.

Bake to Perfection: Place the sheet pan in the preheated oven and bake for 15-18 minutes. You’ll know it’s ready when the pancake is puffed up, golden brown, and a wooden skewer inserted into the centre comes out clean.

Rest and Serve: Let the sheet pan pancake cool in the tray for a few minutes before slicing into squares. Serve warm with a drizzle of maple syrup, a dusting of icing sugar, or a dollop of fresh cream.