A pancake bake, odd name, but amazing results. The base is pancake batter, with swirls of peanut butter and jam of choice to create a marbled look, for this recipe I used peach jam. The great thing about this recipe is that you can get really creative with the options. You can do sauteed apples with oat crumble, the classic peanut butter and grape jam duo, or add in macerated strawberries and chocolate. Another great thing about this is that it is great for those on the go mornings, very easy to eat while heading out the door. This recipe was adapted from the great Nadiya Hussain, she calls it a Peanut Butter and Jelly Tray Bake, you can find her version of the recipe here.
Pull Together:
3 heaped tbsp jam of your choice
3 tbsp crunchy or smooth peanut butter
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1/4 cup white sugar
3/4 cup milk
2 eggs
1 tsp vanilla
2 tbsp vegetable oil
Steps:
1. Put the jam into a microwave-safe bowl and heat for 20 seconds, or until the mixture is liquid and easy to swirl – it does not need to be warm. Repeat this process with the peanut butter (make sure to avoid putting in too much oil from the jar as this will just make the pancakes greasy). Set both aside.
Preheat the oven to 350 F and spray a brownie tin (9x9in) with cooking oil.
Whisk together the flour, baking powder, salt, and sugar.
Make a well in the center to add the milk, eggs, vanilla, and oil. Whisk together until you have a thick batter.
Pour the batter into the prepared brownie tin and spread out evenly.
Take dollops of the jam and spoon them in sporadically, then do the same for the peanut butter. With the end of a spoon, swirl the dollops together slightly to create a marbled effect.
Bake in the oven for 10–15 minutes. As soon as the surface of the pancake looks shiny and not wobbly anymore, it is ready. Remove from the oven and cut into squares.
The batter can be made the night before to make this a quick breakfast to whip up in the morning.
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