Preparation Steps

• Position a rack in the middle of the oven and preheat to 375°F. Line a quarter sheet pan (9x13 works too) with parchment and lightly butter or spray the paper so the edges brown evenly.
• In a medium bowl whisk together the Kodiak mix, cinnamon, and salt until evenly blended—this aerates the dry ingredients and distributes the spice.
• In a separate large bowl combine the milk, eggs, melted butter and vanilla. Whisk briskly until the mixture is smooth and slightly frothy; let sit 1–2 minutes so the butter cools a touch.
• Pour the wet ingredients into the dry and fold with a spatula until most lumps disappear—do not overmix. Let the batter rest 5 minutes so the mix hydrates and thickens slightly.
• Spread the batter evenly into the prepared pan using an offset spatula or the back of a spoon to a roughly 1/2-inch thickness. Scatter your chosen toppings over the surface and gently press them into the batter so they won’t sink unevenly during baking.
• Bake on the center rack for 18–22 minutes, rotating the pan once halfway through, until the edges are golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
• Remove from oven and immediately brush the top with a little melted butter for sheen (optional). Allow to cool 5–7 minutes in the pan so it firms up, then lift the parchment and transfer to a cutting board.
• Slice into 6 squares (or 8 smaller pieces) and serve warm with maple syrup, nut butter, or a dollop of Greek yogurt.