Peanut Butter And Jelly Traybake Recipes
NADIYA HUSSAIN'S PEANUT BUTTER AND JELLY TRAYBAKE
Nadiya Hussain's Peanut Butter and Jelly Traybake is a clever twist on the classic American flavour combination. Like a giant shareable pancake, this easy one-dish recipe is great for a weekend breakfast.
Provided by Nadiya Hussain
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 1
Steps:
- Start by putting the jam into a microwave-safe bowl and heating it in 10-second bursts, stirring each time until the mixture is simply liquid enough to swirl around - we're not trying to warm it up. 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 180°C/fan 160°C. Spray a brownie tin (approx. 18cm x 23cm) with cooking oil. Put the flour, baking powder, salt and sugar into a bowl and whisk together. Make a well in the centre and add the milk, along with the eggs and oil. Whisk together until you have a thick batter. If time is even shorter you can make the batter in advance and leave it in the fridge overnight. 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, they are ready. Remove from the oven and cut into squares. Dust with icing sugar and serve. These are great on the go, but you can also freeze any leftover squares in clingfilm.
PEANUT BUTTER AND JELLY TRAYBAKE
Nadiya's all-American traybake is made with peanut butter and jam. Serve with an extra dollop of jam, some Greek-style yoghurt and fresh raspberries on the side. You will need a brownie tin about 18x23cm/7x9in.
Provided by Nadiya Hussain
Categories Cakes and baking
Yield Makes 20 cake bars
Number Of Ingredients 11
Steps:
- 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 - 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 180C/160C/Gas 4 and spray a brownie tin (about 18x23cm/7x9in) with cooking oil.
- Put the flour, baking powder, salt and sugar into a bowl and whisk together.
- Make a well in the centre and add the milk, along with the eggs 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. Dust with icing sugar, if liked, and serve.
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