PANCAKE TRAYBAKE

(recipe adapted from Nadiya Hussain’s Peanut Butter and Jelly Traybake)

Ingredients for Pancake Traybake

• 3 heaping tbsp  jam (or you could use my recipe for homemade berry compote)
• 3 tbsp peanut butter
• 2 cups plain flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3 tbsp sugar
• 1 cup whole milk
• 2 eggs
• 2 tbsp vegetable oil

Directions

1. Put the jam into a microwave-safe bowl and heat it in 10-second bursts, stirring each time until the mixture is simply liquid enough to swirl around (watch closely to make sure it doesn’t boil, or this will change the texture of your traybake when you swirl!)
2. Repeat this heat and stir process with the peanut butter. Set both aside.
3. Preheat the oven to 350 degrees and spray an 8″x8″ glass pan with cooking oil.
4. Combine flour, baking powder, salt and sugar into a bowl and whisk together.
5. Make a well in the center of the mixture and add the milk, eggs and oil. Whisk together until you have a thick batter (add more milk if it’s too thick). You can also prepare the batter in advance and leave it in the refrigerator overnight!
6. Pour the batter into the prepared pan and spread out evenly. Dollop the jam sporadically across the mixture, then do the same for the peanut butter.
7. With a knife, swirl the dollops together slightly to create a marbled effect.
8. Bake in the oven for 15-18 minutes. As soon as the surface of the pancake looks shiny and not wobbly anymore, it is ready!
9. Remove from the oven and cut into squares. Dust with icing sugar and serve.

Variation: Swap Jam for Nutella!

If you want to elevate this recipe to an entirely new level, swap jam for Nutella. It’s delicious!

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