It’s not often that I’m gobsmacked by a recipe, but the brilliance of our new sheet-pan method for pancakes (above) cannot be denied. Of course I adore pancakes, but let’s be honest: Feeding them to a group involves way too much time at the stove. Here, you just make a few tweaks to the usual dump-and-stir batter to keep the pancakes fluffy and crisp, then bake them all at once and cut them up like brownies. You’re welcome!

For maximum effect, pile on the summer fruit. Macerate plums, peaches, strawberries, nectarines or apricots in brown sugar, then spoon on top of the pancakes along with dollops of sour cream or ice cream. (Or, ideally, Melissa Clark’s sour cream ice cream — the best of both worlds.) That should be a dessert or afternoon snack or breakfast this weekend. Save the chocolate-chip version for a cold winter morning.

You know what would be good with that? A tall glass of super-chilled, superstrong Thai iced tea. In Thailand as well in the United States, it’s almost always made from a mix. But did that stop us? No. We adapted a scratch recipe from the Thai cookbook author Leela Punyaratabandhu.

The complex flavor comes from a combination of black tea, star anise, cloves, cinnamon and rooibos (a tangy red leaf, not tea at all, that grows in southern Africa). Its pleasant bitterness is set off by a gorgeous swirl of thick, sweet condensed milk. You can see endless hypnotic images of that on Instagram: #thaiicedtea.