PB & J Sheetpan Pancake

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If your attempts at making pancakes, sadly, are not a success, you’re not alone! I leave the traditional pancake flipping to my husband or a restaurant. That’s why I was excited to try a pancake that is baked in the oven, then cut into individual squares.


Nadiya Hussain’s new cookbook, Time to Eat: Delicious Meals for Busy Lives, features more than 100 recipes that use everyday ingredients. Many can be prepared the night before, as well as frozen for another time.

For instance, the batter for her Peanut Butter and Jelly Sheetpan Pancake can be mixed and refrigerated before going to bed. The next morning simply pour it into a greased cake pan, add the peanut butter and jelly topping, and bake it in the oven! Leftovers — if there are any — can be individually wrapped and frozen for busy mornings.

Ingredients:

  • 3 heaped tablespoons jam of your choice (I used strawberry preserves)
  • 3 tablespoons crunchy or smooth peanut butter
  • Cooking oil spray
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons granulated sugar
  • 3/4 cup whole milk (I used 1 percent)
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • Confectioners’ sugar, for dusting (optional)

Directions:

  1. Put the jam into a microwave-safe bowl and heat it 10 seconds at a time, stirring each time, until mixture is smooth enough to swirl around. Repeat with the peanut butter.
  2. Preheat the oven to 350 degrees Fahrenheit. Spray an 8-inch square baking pan with cooking oil.
  3. Put the flour, baking powder, salt, and sugar into a bowl and whisk together. Make a well in the center 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 store it in the fridge overnight.
  4. Pour the batter into the prepared pan and spread it 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.
  5. Bake in the oven for about 25 minutes. As soon as the surface of the pancake looks matte and is not wobbly anymore, it is ready. Remove from the oven and cut into squares. Dust with confectioners’ sugar, if desired, and serve.
  6. Freeze leftover squares in plastic wrap.

Other recipes include Sausage and Egg Sliders, Crustless Spinach Quiche, One-Pot Tortellini, Honey Mustard Chow Mein, Fish Stick Enchiladas, One-Pan Peanut Chicken, Chocolate Hazelnut Mousse, and Grapefruit Tiramisu.

Time to Eat: Delicious Meals for Busy Lives is available upon request from Whitehall Public Library by calling 412-882-6622 or here.