Preheat the oven to 425 degrees.

Generously spray a half sheet baking pan (17 1/4" x 12 1/4") with non-stick spray.

In a large bowl, whisk together the dry ingredients: flour, white sugar, 1 Tablespoon brown sugar, baking powder, and salt.

Measure the milk into a measuring cup. Add 1 Tablespoon of vinegar to the milk and allow it to sit for a few minutes, until it begins to bubble.

In a separate medium bowl, whisk the eggs until frothy. Mix in the vanilla, and milk with the vinegar added. Then mix in the melted butter.

Pour the wet ingredients (egg/milk mixture) into the dry ingredients (flour mixture). Stir until just combined.

Pour this batter into the prepared baking pan.

If you would like to use the add-ins, use a spatula or knife to mark out the four quarters of the pan (four corners). In one quarter section, sprinkle on the blueberries. You can use a toothpick to swirl these into ¼ of the batter if you want the toppings to be baked in but you can also lightly lay them on top so they can be seen after baked.

In another quarter, sprinkle on the chocolate chips and swirl them in.

In another quarter, lay your strawberry slices, fitting them together like a puzzle piece.

In the last quarter, gently place the banana slices.

Bake for 12 minutes then check for doneness. The pancake will slightly brown on top as it bakes, just make sure to cook until toothpick inserted comes out clean.